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Creamed Pork Cutlets with Vidalia Onions and Potatoes

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"While I suppose that, technically, this is a layered casserole, I view it more as a baked pork dish by virtue of the size of the cutlets. In fact, I may well leave out the potatoes altogether if another starch comes to mind; you could simply 'smother' the cutlets with at least two large sliced Vidalias, and serve everything over mounds of rice. In either case, the way the ultra-sweet onions almost caramelize into the tender pork and sour cream makes the dish one of the most succulent you'll ever taste. And nothing could be easier to prepare."

List of Ingredients

â—¦ 4 to 6 boneless pork loin chops, about ½ inch thick
â—¦ 3 tablespoons peanut oil
â—¦ 3 medium russet potatoes, peeled and thinly sliced
â—¦ 1 large Vidalia onion, thinly sliced
â—¦ ½ teaspoon dried rosemary, crumbled
â—¦ Salt and freshly ground black pepper to taste
â—¦ 1 ½ cups sour cream
â—¦ 2 tablespoons finely chopped fresh chives


Recipe

Preheat the oven to 350° F. Grease a 1 ½- to 2-quart baking dish and set aside.

On a flat surface, pound the pork chops with a mallet or heavy skillet till about ¼ inch thick. In a large, heavy skillet, heat the oil over moderate heat, add the cutlets, brown lightly on both sides, and remove from the heat.

Layer half the potatoes over the bottom of the prepared baking dish, cover with half the onions, and season with half the rosemary and salt and pepper. Arrange the cutlets over the top, layer the remaining potatoes and onions over the cutlets, and season with the remaining rosemary and salt and pepper. Spoon the sour cream evenly over the top, cover, and bake till the cutlets are nicely glazed, about 40 minutes.

Sprinkle the chives over the top and serve hot from the baking dish.

Makes 4 to 6 servings