Crusted Rosemary Pork Cutlets with Thyme Green Peppercorn Cream Gravy Recipe

INGREDIENTS

For the Pork:

• 4 boneless Pork Chops, each about ½-inch thick
• 2 teaspoons kosher salt
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon black pepper
• ½ cup flour
• 1 egg
• 1 tablespoon water
• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter
• 2 sprigs rosemary
• 2 tablespoons olive oil

For the Gravy:

• 3 tablespoons unsalted butter
• 1 medium shallot, sliced
• 2 teaspoons all-purpose flour
• ½ cup dry white wine (such as Pinot Grigio)
• ¾ cup vegetable stock
• 1 ½ cups heavy cream
• 1 tablespoon fresh thyme leaves, roughly chopped
• 1 teaspoon ground green peppercorns
• 1 teaspoon kosher salt
• 2 to 5 drops white wine vinegar

INSTRUCTIONS

1. Tenderize the pork chops with a meat tenderizer or by stabbing them with a fork all over on both sides.
2. Sprinkle the pork with 2 teaspoons of kosher salt on both sides and place on a wire rack in the refrigerator for 30 minutes while you begin cooking the gravy.
3. Next, start the gravy. Add the butter to a 10-inch nonstick fry pan over medium heat until melted.
4. Add the shallot slices and cook for 1 to 2 minutes. Sprinkle the flour into the pan and stir. Cook the shallots for another minute or two until softened.
5. Add the wine to the pan with the shallots and cook it down for about 3 minutes. The mixture should be thick and smell fragrant at this point.
6. Add the vegetable stock to the pan and whisk to combine.
7. Strain the gravy through a fine sieve to remove the solids and return the strained liquid to the pan (discard the solids).
8. Continue to heat the gravy over medium heat until the vegetable stock has reduced to a couple of tablespoons.
9. Next, whisk in the cream, thyme, green pepper, salt and 2 to 3 drops of white wine vinegar.
10. Turn heat to medium-low, stirring every few minutes.
11. Cook until the gravy has reduced and thickened to the consistency you desire then reduce the heat to low. While the gravy cooks down, start preparing the pork.
12. Set up your breading station: Add the flour to a zip top plastic bag or a large bowl. In a separate bowl, beat the egg with the water. Finally, spread the panko breadcrumbs on a large plate.
13. Remove the pork from the refrigerator, sprinkle the chopped rosemary and pepper on both sides, and press it into the meat.
14. Put the pork in the bag/bowl with the flour and coat (dredge) the pork on both sides. Shake off any excess flour.
15. Next, dip the floured pork in the egg mixture and immediately transfer to the plate of panko breadcrumbs. Press gently to make sure that the breadcrumbs are evenly coating each pork chop on both sides.
16. Once ready, in a large 12-inch nonstick fry pan on medium, heat the butter with the rosemary sprigs until the butter has melted.
17. Add the olive oil and stir. Gently place the pork in the pan and cook until golden brown, about 4 minutes. Flip the pork to the other side and cook for another 4 minutes. The internal temperature for pork should be 145°F when cooked through.
18. Once cooked, remove the pork from the pan to your serving plates.
19. Stir and taste the gravy, and season with additional salt to taste.
20. Pour the gravy over the pork chops and serve with additional gravy on the side.