Pork cutlets, a tender variation of boneless pork chops, cook up deliciously in a slow cooker. Because this cooking method uses low heat and moisture, you can avoid the tough and tasteless result that can be common when cooking pork. Slow cook pork cutlets by combining tasty seasonings and liquids. Set the cooking time and forget about dinner until the cutlets finish simmering in the slow cooker.
Things You'll Need
- 1 tbsp. vegetable oil
- 12-inch skillet
- 4 pork cutlets
- 1/4 cup plus 2 tbsp. all-purpose flour
- Salt and pepper, to taste
- 1/2 onion, sliced thinly
- 1-1/2 cups boiling water
- 1 tsp. beef bouillon
- Meat thermometer
- 3/4 cup sour cream
Pour the vegetable oil into the skillet and heat the oil over medium-high heat for about 3 minutes.
Dredge the pork cutlets in 1/4 cup flour and sprinkle with salt and pepper.
Brown the pork cutlets in the hot oil, cooking them on each side for about 2 to 3 minutes.
Transfer the pork cutlets to the slow cooker and arrange the onion slices evenly over the pork cutlets.
Boil the water and dissolve the beef bouillon in it. Pour the flavored water over the pork and onions in the slow cooker.
Set the slow cooker to low and cover. Cook the pork cutlets for about 8 hours.
Check the pork cutlets after the cooking time has elapsed. Insert the meat thermometer into a cutlet. According to the USDA Food Safety Inspection Service, if the temperature is at least 160 degrees Fahrenheit, the pork cutlets are finished cooking.
Remove the pork cutlets from the slow cooker and keep them warm.
Make a sauce for the pork cutlets. Stir 2 tbsp. flour into the sour cream and add this to the liquid in the slow cooker. Turn the slow cooker to high and cook the sauce ingredients for about 20 minutes.
Pour the sauce over the pork cutlets and serve.
- Photo Credit Thomas Northcut/Digital Vision/Getty Images
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