Pork Cutlets and Creamed Corn Sauce

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

500 g. of pork meat (rump or shoulder, I do not recommend pork tenderloin), cut into 1/8″ slices
3/4 c. of flour
1 tsp. of salt
1/2 tsp. of pepper
1 c. of cooking oil

For the sauce :

1 can of whole corn kernels
1 c. of full cream milk
1/4 c. of butter
2 tbsp. of flour
1 onion, sliced
salt and pepper to taste

Cooking procedure :

Mix together the flour salt and pepper. Dredge each piece of pork in it and fry in hot oil until golden and crisp on the outside. Drain on paper towels and arrange on a serving platter.

Melt the butter in a saucepan. Add the sliced onion and cook for 30 seconds. Push the onions to the side and add the flour to the butter. Stir to avoid lumps. Pour in the corn water, stirring to form a pasty mixture. Pour in the milk and heat through. Turn off the heat and season with salt and pepper. Pour over the pork cutlets. Serve at once.

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September 24, 2003  Print This Post   
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Comments

2 Responses to “Pork Cutlets and Creamed Corn Sauce”
  1. Margie says:
    December 19, 2007 at 9:08 pm

    hi..i accidentally found ur site and i’m so grateful coz ur site is one of the best site i’ve ever seen (in terms of cooking)..i love watching cooking shows and reading books but i’m not really a cook..my mother do it for me..this new year i will try this recipe for my neighbor’s bday..hope i will not mess up..

    Reply
  2. Connie says:
    December 20, 2007 at 3:19 pm

    Glad you found my blog, Margie. Cooking is fun, really, so I hope you learn to enjoy it. :)

    Reply
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