Pork cutlets in onion gravy with corn

Tip: tap a step to mark it as done.

1. Marinate the pork

   Crush the garlic and mix with the mustard, oil, milk, and sweet paprika. Slice the pork into cutlets, pound them, and place in the marinade. Refrigerate, preferably overnight.

2. Sear the cutlets

   Remove the cutlets from the marinade and sear on both sides in hot oil over high heat. Set aside.

3. Make the gravy

   Finely chop the onions and sauté in the pan drippings. Sprinkle with the flour and cook to form a roux. Add the sweet paprika, pour in the water, and bring to a boil.

4. Simmer until tender

   Strain the gravy through a sieve over the pork, season with salt, and simmer the cutlets in the gravy until tender, about 45 minutes. Add the drained corn at the end and heat briefly until warmed through. Serve with potatoes, mashed potatoes, or rice.

Tip: When straining the gravy, use a spoon to press the softened onions through the sieve as well for a thicker gravy with a more pronounced flavor.

This recipe was translated from the Slovak original: Bravčové rezne v cibuľovej omáčke s kukuricou