This is the easiest way to get both juicy pork cutlets and creamy potatoes without slaving in the kitchen for several hours. And, you got great smelling meal made from scratch in less than hour!
Pork cutlets baked in creamy potatoes
Ingredients (for 4):
4 thin pork cutlets or boneless chops
You can also use 4 thicker slices of Costco marinated pork-(doesn’t need more seasoning!)
6 raw potatoes sliced thinly
1/2 leek finely chopped
1 cup of heavy cream
Italian roast Pelago seasoning
(or use simply salt and pepper)
Trim off excess fat of your cutlets and season with Italian Roast Pelago seasoning on each side. If you are using marinated pork, no need to add more seasoning, the meat is already tasty. Peel potatoes and slice them into 2 inch slices. I left my skin on – follow your personal preference.
In the oven proof skillet cover the bottom with sliced potatoes (one layer only). No need to grease the dish. Sprinkle potatoes with Italian roast seasoning (or salt and pepper) and a part of chopped leek. The second level is going to be a meat.
Spread the slices of meat over the potatoes so they don’t overlap. If you need to make more portions, choose wider skillet so you can spread the meat. Continue with another layer of potatoes. Season each layer of potatoes and sprinkle with chopped leek. You can make more than 1 layers of potatoes on top. Last layer should be potatoes.
Pour heavy cream all over your dish so all the potatoes are covered equally. Cream will soak down but make sure the top layer of potatoes is moist. Cover with aluminum foil and bake in oven at 350 º F for 30 minutes.
After 30 minutes take of the foil and continue baking for another 20 minutes or until the top potato slices are brown and the most of the cream have soaked in. Cut the baked dish into portions with metal spatula and serve at the table directly from the dish.
It wasn’t easy to arrange this meal nicely, but the taste of it makes up for the aesthetic part a big time!
Wine pairing suggestions:
I reached for bigger, buttery Californian Chardonnay to pair with the creaminess of this dish. Unfortunately, wines of that category are not as inexpensive anymore. My “reasonably priced, yet high quality Chardonnay came from Acacia winery in Carneros.
My second choice was Cline Cashmere – a beautiful GMS (Grenage, Mourvèdre and Syrah) made by Cline Cellars from Sonoma, California. The red paired well with the seasoning of this dish but it was slightly overpowering. I must admit that I enjoyed it anyway. This wine is simply delicious with or without the food.