polish

Pomeranian Pork Cutlet with Mustard Gravy and Beets

This pan-fried dish pairs Pork loin cutlet with Cooked beets, sliced, Dijon mustard and All-purpose flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

32 g Carbohydrates

37 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

146g Pork loin cutlet 353 kcal
172g Cooked beets, sliced 76 kcal
17g Dijon mustard 12 kcal
17g All-purpose flour 62 kcal
103g Chicken broth 6 kcal
9g Butter 65 kcal
9g Rapeseed oil 80 kcal
2g Salt 0 kcal
1g Black pepper 2 kcal

Cooking instructions

Pork loin cutletDijon mustardAll-purpose flourSaltBlack pepper
Season pork with salt and pepper. Spread mustard on both sides, then dredge lightly in flour.
Pork loin cutletButterRapeseed oil
Heat butter and rapeseed oil in a skillet over medium heat. Fry the cutlet 3-4 minutes per side until golden and cooked through; set aside to rest.
Cooked beets
Add beet slices to the same skillet with a splash of water. Cover and warm 3-4 minutes; remove to the plate.
Pork loin cutletCooked beetsChicken broth
Whisk broth into the skillet, scraping browned bits. Simmer 2-3 minutes to make a light gravy; spoon over the cutlet and serve with the warm beets.