Name: Pork cutlets with tomato sauce
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: ½ teaspoon dried marjoram or ½ teaspoon dried sage; 6 thin pork chops, with bones trimmed; 100 g (4 oz) butter; 12 fresh tomatoes or 1 x 450 g (1 x 1 lb) tin of tomatoes; 75-100 g (3-4 oz) dried breadcrumbs, homemade for preference; 25 g (1 oz) butter; pinch of salt, freshly ground pepper; salt and pepper; squeeze of lemon juice

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Pork chops or cutlets were often served fried or broiled or grilled in a crisp coating of breadcrumbs. This serves the purpose of preventing the chops from becoming dry and adds a delicious crispness to meat and fat alike.

Ingredients

6 thin pork chops, with bones trimmed
100 g (4 oz) butter

Method

Cut away the rind and some of the fat from the chops. Melt the butter in a small saucepan and pour half into a warm soup plate. Dip the well-trimmed chops into the butter, so that it coats them on all sides, then into the breadcrumbs mixed with herbs, salt and pepper, so that they are encrusted with a nice even layer of crumbs. Now start the tomato sauce. Put all the tomatoes into a medium sauc

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Pork cutlets with tomato sauce

Ingredients

Method

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