Gravy is so easy to make once you figure out the necessary ingredients (butter, stock, seasoning, milk, corn starch). I don’t measure anything while making the gravy or the mashed potatoes, but I estimated the measurements to make it easier for someone’s first time. After that, you can just eyeball it to make a delicious gravy and mashed potatoes.

Ingredients:

4-6 pork cutlets (depending on how many people or how many leftovers you want)

flour

chicken stock

margerine and cooking spray

half a pack of mushrooms, chopped

corn starch

kosher salt, pepper, Chef Paul Prudhomme’s Poultry Magic Seasoning Blend, thyme, chili powder

as many sweet potatoes as you want, I used 4 large ones

skim or lowfat milk

Directions:

Mashed Sweet Potatoes 

1.  Start the potatoes first because they take awhile to cook. Boil a large pot of water. I enjoy sweet potato skin so I peeled stripes down the sides of the potatoes. You can peel them all if you don’t want any skin.

2. Cut the potatoes into pieces so that they will cook faster in the boiling water. Put in and cover the pot.

2. Cook the pork while the potatoes boil.

3. Once the potatoes are soft enough to mash, strain out the water. Mash with a large fork or spaghetti server. Add 2 tbsp butter, 1/2 cup of milk, Season with salt and pepper. Add more butter if you so choose.

Pork Dish

1. Season both sides of pork with poultry magic, salt, and pepper.

2. Pour some flour on a plate. Dredge each cutlet in flour. Shake off excess.

3. Spray a thick layer of cooking spray on a pan large enough to fit all the cutlets. Add cutlets. Cook on each side about 7 minutes or until cooked through but not burnt, spraying more cooking spray when you flip the cutlets. Preheat oven to 150 degrees.

4. Spray a cooking dish/pyrex. Put cutlets on and stick in the oven. At this time, I was able to mash and season my potatoes and set them aside, covered.

5. Using the pan the pork cooked in, melt two tbsp of butter. Add 1 cup of chicken stock and mushrooms.

6. Take 1/2 cup of chicken stock and stir in 2 tbsp of corn starch until completely smooth. Stir into the chicken stock/butter mixture. It should begin to thicken up like a gravy.

7. Stir in 1/3 cup of milk

8. Season with thyme, salt, pepper, chili powder.

9. Take the pork dish out of the oven. Stir in the pork juice from the baking dish into the gravy.

10. Place the pork in the gravy and flip so that both sides are covered.

Serve with the potatoes and a veggie. Enjoy! And this makes for delicious leftovers.

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