Monday, November 7, 2011

Shawn's Pork Cutlet Mornay

Don't forget that we're looking for cookie recipes!  Our Christmas Cookie Contest is on and we're ready to bake (and eat -- poor us) the cookies you love best.  Please send your recipes to KristaDavis at KristaDavis dot com.  This year we'll have ten finalists, and you get to pick the winner!  Wendy is putting together a prize that every cookie baker will love.  Stay tuned to learn more.  And send us those recipes!

Our easy holiday dinner begins on Saturday.  If you're debating what to make for Thanksgiving or Christmas, be sure to check our menu!

Shawn Stevens!
You may recall a recent post in which people shared the best meals they ever had.  Shawn, one of our readers, told us about her favorite meal, Pork Cutlet Mornay.  Of course I had to try it!

So when company came to visit, I made Shawn's dish and it was a huge hit.  If you love the combination of tomato sauce and melted cheese (and who doesn't?), you'll adore this dish.  I doubled the sauce as Shawn recommends and served it over linguini.

The only problem I ran into was finding pork cutlets.  I didn't expect that.  A pork cutlet is a lovely boneless lean piece of pork that is almost oval.  It's cut from the sirloin end of the loin.  Unfortunately, my store didn't have any, so I went to my favorite cut of pork, the tenderloin, and cut it into medallions.  It worked out fine.

Here's the recipe that Shawn was kind enough to share with us!

Pork Cutlet Mornay
6 pork sirloin cutlets                               
2 eggs, beaten                                       
1/2 cup dry bread crumbs (may need more depending on how much breading you like)                     
1/4 cup vegetable oil    
2 tablespoon water
2-8 oz can tomato sauce
3/4 cup cheddar cheese, shredded

Dip pork cutlets into egg and then coat with bread crumbs.   Melt oil; brown cutlets over medium heat.  Add water and reduce heat.  Cover and cook over low heat until done; about 30 minutes.  Arrange cutlets in ungreased 13 x 9 baking dish (spoon in any sauce left in pan).  Top each cutlet with 1 tablespoon tomato sauce (pour any remaining sauce in bottom of baking  dish).  Pour mornay sauce (below) on pork and sprinkle with cheese and paprika.

Set oven to 550 degrees.  Cook until cheese is bubbly.

Mornay Sauce

1 tablespoon margarine                                        
1 tablespoon flour                                                  
1/8 teaspoon salt                                               
1/4 teaspoon nutmeg 
1/4 - 1/2 teaspoon cayenne pepper  
1/2 cup chicken broth       
1/2 cup half-and-half
1/2 cup shredded cheddar cheese

Melt margarine in pan.  Blend in flour salt, nutmeg and pepper.   Cook over low heat; stirring constantly, until smooth.  Immediately add in half-and-half and broth.   Heat to boil, stirring constantly.  Boil and stir 1 minute.  Stir in cheese until melted.

NOTE:  I double the sauce recipe.  We place the pork on pasta and top with sauce.  Enjoy!

Thanks, Shawn!
Everyone, even my picky eaters, loved this dish.


  1. Welcome, Shawn! As you can see below, I'm a big fan of pork products in almost any form, and this sounds like a useful new recipe.

    I'm surprised you have trouble finding porkcutlets. Pork is one thing our local market stocks consistently, although the price swings widely. Now, lamb, on the other hand, is scarce, despite the fact that something like 25% of this town is of Irish descent. What is available is expensive, because it's flown in from New Zealand (high air fare!).

  2. Krista (and Shawn), this looks delicious! I'm cooking pork tonight and love the idea of the cheese and "sauce". Of course, I'm calculating everything in my head I need to make it gluten-free, but it's doable, so...hmmm, off to the store!


  3. Sheila, everyone loved Shawn's dish. I can see why it's her favorite!

    I was surprised that I couldn't get cutlets because one of our local stores offers a fairly good variety of pork.

    ~ Krista

  4. It's really just the breadcrumbs that have gluten. Right, Avery?

    ~ Krista

  5. Hello All!

    Krista, I have had to use pork with bones and the tenderloin as well. Thankfully our stores usually always carry the cutlets.

    I am glad your family enjoyed it and I hpe your readers do as well.

    If you enjoyed this one, I have a very similar one that is called Chicken Mozzarella. There are some ingredients that change but basically the same premise. Let me know if you want that as well.

    I am glad to be here and love reading all the posts and comments :)

  6. Shawn, we're always so glad to see you here! Chicken Mozzarella sounds delicious, too. I wish everyone could smell your Pork Mornay. It was wonderful!

    ~ Krista

  7. Great post! Pork cutlets are a big favorite at our house, and Marc and I will definitely try this recipe. It looks absolutely delicious and perfect for a fall or winter dinner. Thank you so much, Shawn, for sharing it with us -- and thank you, Krista, for making it! :)

    Have a great Monday, everyone!
    ~ Cleo

  8. Welcome, Shawn! And thanks so much for this wonderful pork recipe! I think my kids and husband will love it. :) If I don't eat it all first!

  9. Wow, that sounds delicious! Of course I had to read it an hour before lunch when I"m already hungry, lol. Will put this on the menu very soon.

  10. Cleo, I know you and Marc would love this dish. It's wonderful for a cold winter day!

    ~ Krista

  11. Elizabeth, I bet your kids end up asking for this again and again!

    ~ Krista

  12. Peg, I have the same problem. But since I work at home, I sneak a snack. No wonder I'm always fighting my weight!

    ~ Krista

  13. Okay - this is on the menu for us tonight. Sounds delicious!

  14. Hi Hannah! It's always lovely to see you. Hmm, I may have to drop by your house for dinner tonight! ; )

    ~ Krista