Here’s another one we cooked during our New Hampshire vacation! On the road to all of our hikes, we passed a local Berkshire Pork and Beef farm called Mill Brook Farm, and we had to stop and see what they had. The owner met us and showed us an incredible array of meat in his walk-in freezer…it was incredible and overwhelming all rolled into one. One of the cuts that we selected at his suggestion was a Berkshire Pork Sirloin Cutlet, and it was also the first item that we cooked. The flavour was so incredibly fresh and rich (as I’ve since learned is par for the course when it comes to Berkshire pork). Anyway, we are so glad we stopped and we are excited to get creative with the rest of our Beef and Pork bounties!
As for the recipe itself, we decided to keep it simple. We gave our pork a quick flour coating and pan fried it, and we essentially used the process for making brown butter to make the crispiest garlic and thyme topping. We then paired our pork with Roasted Carnival Squash (Recipe Coming Soon) and Roasted Brussels Sprouts!
Time: 25 Minutes
- Pork Cutlets. We used Berkshire Pork Sirloin, but thinly cut center loin chops would work too.
- Garlic. We used 2 cloves per cutlet (get ready for amazing garlic breath!)
- About 1/2 tablespoon of butter per clove of garlic
- Dice your garlic into very fine pieces.
- Heat a little butter over low heat in a pan, and add your garlic and thyme. Stir occasionally, while keeping the heat low enough that you don’t hear a sizzle, and your butter doesn’t start to bubble. You’ll want to cook for about 10-15 mintues.
- Sprinkle a little salt and pepper atop your pork, and then dredge in flour.
- Heat some butter or oil in a pan…or if you have rendered duck fat, use that…, and when it’s hot, add your pork. Cook for about 3-4 minutes (depending on thickness), and then flip. Cook for another 3-4 minutes until your pork reaches a minimum internal cooked temperature of about 150 degrees F.
- Plate your pork, top it with your now crispy garlic and butter, devour and enjoy!