The last four weeks I have had the pleasure of inspiring you to be inspired by pork. Aside from Publix offering special sales of delicious pork cuts, I have been stepping up to the “plate” and sharing how my family has been participating in the “Good and Good For You” challenge.
This week we are talking about comfort.
Many things remind me of comfort:
- Fuzzy slippers
- a warm cup of cocoa
- a kitty on your lap (or four)
- a snugly blanket
But when it comes to food, the South is the inventor of what “comfort” stands for, so I wouldn’t be doing my job if I didn’t share a recipe worth creating in your own house. This week I decided to use Pork Cutlets (the cut of the week) to create a hearty meal of Panko encrusted pork sitting on a bed of Jasmine rice with a thick mushroom sauce in tow.
Recipe as follows:
First, start some rice in the rice cooker. I prefer fragrant jasmine rice, but whatever you are fond of should work just fine.
Once that is going, take your pork cutlets, dip in egg, and cover both sides in a mixture of panko and flour. It was just recently while testing out a new recipe that I discovered this trick. The flour keeps the panko crumbs attached so much better!
Heat butter in a pan and fry your cutlets up, turning only once so you don’t ruin the breading. While that is sauteing, in another pan add a can of ‘cream of mushroom’ soup, about a tablespoon of heavy cream (you can sub for sour cream if you prefer), some chopped fresh mushrooms, a dash of onion power, a scoop of paprika, sprinkle of pepper, and some thyme. Let that get good and heated.
Once your rice is done, layer your pork and drizzle your sauce on top. You can use as much or as little as you want but it was so good we layered it on.
I was told that the meal was “very, very good”. I personally went back for a second piece of pork- which I rarely do. Luckily they were cutlets (smaller portions) or I would be groaning right now.
But in a good way, I assure you.
Presenting my dish (yes, that is steam)….
I also wanted to share with you the health benefits of choosing pork over many of your favorite cuts of meat. It’s always good to know exactly what you are starting with as a base when it comes to cholesterol, fat, and calories:
Continue on to the Be Inspired by Pork facebook page and hook up with the cooking community to continue to learn more about upcoming recipes, deals, and more!
Do you have a favorite pork dish?
~Trisha
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That looks yummy. My mother in law makes the best pork chops. When ever she makes them she always has a smile on her face because she knows it’ll put on on mine!
That looks yummy Trisha! My favorite pork dish is fried pork chops with mashed potatoes and some other side.
I’m a fan and love making roasted pork and pork bbq.
I LOVE pork. I like it all different ways. My favorite pork dish is definitely carnitas. There is nothing like carnita tacos. And I have a love of pork belly as well. It is hard to find but every so often I find it on a restaurant menu and I order it every time. Yum!
I actually love making won ton from scratch with ground pork. Your dish looks wonderful too though!
Hmm… I think I’d substitute Cream on Onion or a cheese soup because my husband doesn’t eat mushrooms (roll eyes here
). That looks delish though!
Thanks for the comparison of pork over other cuts of meat, actually very interesting. Your picture makes me hungry just looking at it. Love comfort foods.
This recipe looks fantastic! I love Panko crumbs, and would love to try them with pork (I’ve previously only used them on chicken!).
That looks incredible. And I love the flour and Panko trick. I need to remember that.
This is going on the menu for next week. Thanks!
I knew there was a reason I moved to the south. I LOVE pork. Pork roast, pork chops (pan fried is the best), pulled pork, pork tenderloin, pork ribs, especially those ribs.
That looks SO tasty! I’m glad to add a new pork recipe to my repertoire!
Oh, that sounds so yummy! Makes me want to curl up under a snuggly blanket and eat some pork!
Yum, looks good! We usually brine bone-in pork chops.
yum, that does look very good. I love pork cutlets, too.
Oh this looks so amazing! I wish my hubby would eat more pork, he will only eat ham and bacon — no [pork chops! I’l have to try these one day and cook him something else!
This looks so yummy! Can’t wait to make this for the family.
Looks really good. I love to take my pork cutlets add shake-n-bake and throw them in the oven. Or I will cook them with a little seasoning. Preferably cavenders and bake them over rice mixed with cream of mushroom soup.
Sounds amazing! At what heat setting did you heat the butter? Also did you thin the cream of mushroom with anything or added just the can?
I will definately try this sometime this week!
i just added the can and the other ingrediants. I put the butter on medium high and ijust try to regulate as its cooking if it needs to turn up or down.
and you just reminded me… i did add about a tblspoon of heavy cream to the soup…you can sub for sour cream if you prefer. I updated the recipe.
Pork is actually my favorite to cook up and eat. I love pork in balmi, it is a noodle recipe with veggies in it. It is sooo good!!! I will have to try out your recipe, YUM!!!!
I also meant to ask you …. I’ve seen you mention “jasmine rice” before … does it taste any different than say white rice?
YES! All rice is different…but jasmine rice is a really fragrant tasting and smelling rice. You can get a bag of it in the oriental aisle and its a bit more expensive, but as someone that eats rice a lot, its worth the upgrade.
That looks great! Pork is a meat that is completely under utilized in my house. I don’t know if I always overcook it but I’ve just never been fond of how tough the meat can be. I like to stick to a slow cooked pork loin or pork ribs.
actually that is a remark Chris said prior to all of this cooking each week…..it can be tough, but i have learned in this experiment that it depends 1) on the cut of pork and 2) to NOT overcook it. I think its been drilled in our heads a million times to be careful about pork temps, that people over cook. This was VERY tender.
Overcooking is probably my biggest issue, with meat I tend to not check temps but the last time I did a pork chop I cooked it to the suggested temp and it came out really tender but that was last summer.
This looks delicious!! We eat a lot of pork, and I never thought to use cream of mushroom! Yum!
Looks Delicious!!! I will definitely be trying this!!
That picture is awesome Trisha! I’m not a fan of mushrooms, but otherwise this sounds like an awesome dish!
thanks! I have been trying to take more time w/ my food photography..i mean i dont do all the set up like everyone does, but i am trying not to let my food look gross..you know how it is if you snap a quick picture! This one kept fogging up my lens. lol
I don’t have a good setup, either. I really want to. My pictures have come a LONG way from this time last year, though.
the 1.4 50mm is on sale at amazon and i REALLY want to buy it. I am praying for a good deal here shortly so i can justify it.
That actually looks really good. We love pork!