Poppy-Seed Pork Cutlets Alfredo Recipe | Yummly
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Poppy-Seed Pork Cutlets Alfredo

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Poppy-Seed Pork Cutlets Alfredo

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Conveince plays a staring role in this North Dakota State Fair first place recipe from Irene Eslinger of Coleharbor


  • 1 1/2 lb. pork cutlets
  • 1 tsp. Chef Paul Prudhomme’s® Pork and Veal Magic®
  • 5 Tbsp. olive oil
  • 1 onions (medium, thinly sliced and separated into rings)
  • 16 oz. Alfredo sauce (with Parmesan cheese, OR Alfredo sauce)
  • 4 oz. mushrooms (sliced, drained)
  • 1 1/4 tsp. poppy seeds
  • 1/4 tsp. black pepper (freshly ground)
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    1. If using top loin chops, place each chop between two pieces of plastic wrap; flatten to 1/4-inch thickness. Sprinkle seasoning and blend evenly on both sides of pork cutlets or chops.
    2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add half of the pork cutlets. Cook cutlets quickly for 2 to 3 minutes on each side or until surfaces are brown and until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove from skillet and drain on paper towels. Loosely cover with foil to keep warm. Repeat with 2 tablespoons more oil and remaining cutlets.
    3. Pour drippings from skillet; discard drippings. Wipe skillet with paper towels. Heat remaining 1 tablespoon oil in skillet. Add onion; cook, stirring occasionally, over medium heat for 3 to 4 minutes or until tender but not brown.
    4. Stir in Alfredo sauce, mushrooms, poppy seeds and pepper. Add pork cutlets to sauce mixture in skillet. Cover and cook over medium-low heat for 1 to 3 minutes or until heated through.
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