Ingredients
Scale
- 4 boneless pork cutlets (about 1/2 inch thick, roughly 1 pound total)
- 2 tablespoons olive oil, plus extra for cooking
- 1 large leek, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth as a substitute)
- 1 cup heavy cream
- 1 teaspoon truffle oil (use sparingly—it’s potent!)
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves for garnish (optional)
Substitution notes: If you don’t have truffle oil on hand, a small drizzle of good quality olive oil infused with herbs can add a lovely aroma. For a lighter cream sauce, you can swap heavy cream for half-and-half, but the sauce may be less rich.
Instructions
- Start by patting your pork cutlets dry with paper towels and seasoning both sides generously with salt and pepper. This simple step helps build a beautiful crust when you sear them.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the pork cutlets and cook for about 3 minutes per side, until golden brown and just cooked through. Remove the cutlets to a plate and tent with foil to keep warm.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced leeks and sauté for 5-7 minutes until softened and fragrant. This gentle cooking brings out the leeks’ natural sweetness, which balances the richness of the sauce.
- Add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic—it can quickly turn bitter.
- Pour in the white wine (or chicken broth) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 3-4 minutes, concentrating those flavors beautifully.
- Pour in the heavy cream and stir well. Allow the sauce to simmer gently, thickening slightly for about 5 minutes. You’re looking for a velvety texture that clings to the pork.
- Turn off the heat and gently stir in the truffle oil. A little goes a long way here—start with a teaspoon and add more if you want a stronger truffle flavor. Taste and adjust seasoning with salt and pepper.
- Return the pork cutlets to the skillet, spooning the sauce over them to warm through for a minute or two.
- Serve immediately, garnished with fresh thyme leaves if using. Watching my family’s faces light up when I bring this dish to the table never gets old!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International