Are you craving cutlets but want to try something different from the classic breaded version? This recipe for pork loin baked with cream and smoked meats is the perfect choice for a Sunday lunch or festive gathering. The meat steams in the baking dish under a rich “blanket” of onion and cheese, keeping it wonderfully tender. Spicy sausage and mustard give the dish just the right kick your family will love.
Ingredients:
- 1.2 kg pork loin (boneless chops)
- 200 g smoked cheese (coarsely grated or sliced)
- 2 smoked sausages
- 4 large onions
- 4 cloves garlic
- 1 pack of cooking cream (at least 12%)
- Mustard (classic or wholegrain)
- Spices: salt, ground black pepper, caraway seeds, thyme, sweet paprika
- Oil for greasing (about 1.5 dl)
Step-by-step preparation:
1. Preparing the ingredients
Slice the pork loin into cutlets and gently pound them. Slice the onions and garlic into rings, and cut the sausage diagonally into slices. If you have a block of cheese, grate it coarsely; otherwise, prepare slices.
2. Layering in the baking dish
Pour oil into the bottom of the baking dish and arrange the pounded cutlets inside. Season the meat with salt, pepper, caraway, and thyme. Spread a layer of mustard on each piece. Lay the sausage slices over the meat and sprinkle with half of the prepared cheese.
3. Finishing the “blanket”
Layer all the onion and garlic over the cheese. Top with the remaining cheese. Pour the cooking cream evenly over the whole dish and lightly dust the surface with sweet paprika for color.
4. Baking
Cover the dish with foil (or a lid) and bake in a preheated oven at 200°C for 30 minutes. Then remove the foil, lower the temperature to 180°C, and bake for another 30 minutes until the cheese is golden and the onions are soft. If the liquid reduces too much, add a little broth.
5. Serving
These cutlets taste best with steamed rice or roasted potatoes. The juices from the baking dish make an excellent sauce to pour over your side dish.
Practical tips for the best result
- Choosing the cheese: Smoked cheese is key to the final aroma in this recipe. If you want to experiment, try a mix of smoked Edam and a stronger blue cheese.
- Thyme: Be careful with thyme—it’s a strong herb that complements pork perfectly but shouldn’t overpower the sausage.
- Letting it rest: If you have time, let the meat rest in the baking dish with all the ingredients (except the cream) in the fridge for an hour before baking. The flavors will blend better.
