Pork Cutlet

Cynthia’s Pork Stir Fry

Marinate a pkg of tenderized JVF pork cutlets for thirty minutes in:

  • ½ C. soy sauce
  • 1 to 2 T. Honey
  • 1 t. sesame oil
  • 1 clove crushed garlic grated ginger to taste (Cynthia notes that the nooks and crannies created by the tenderizer soak up the marinade and adds “YUM”).

Then cut 1 or 2 bunches green onion into 2 inch pieces and a few chopped stalks of asparagus Slice the cutlets into strips and throw into a hot wok or skillet with the marinade until cooked; set pork aside.

Cook the green onions and asparagus in the marinade until tender, add pork back and serve over rice noodles. You could substitute beef cutlets or fajita but use broccoli instead of asparagus for an Asian Beef and Broccoli dish. 

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Mom's Smothered Steak


  • 1 package JVF tenderized beef or pork cutlets, cut into quarters
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 1/4 t. garlic
  • 1/2 t. onion powder
  • 1/2 c. flour
  • 1/4 c. oil (I add a tablespoon of butter)
  • 1 c. water
  • 1 beef bouillon cube (or use 1c. organic beef brother and eliminate water and cube)
  • 1 medium yellow onion


  1. Mix the seasonings in a small bowl. Put flour on a flat dish. Coat each piece of cutlet with spices and rub the spices into the groves in the cutlets. You should cover the pieces with the spices while retaining some of the spices for later. Dredge each piece in flour. Rub flour in too, then re-dredge in the flour.
  2. Heat oil and butter on a medium high burner and preferably in a cast iron skillet but any will do. Add cutlets and fry for 1 minute then cut heat back to medium. Fry 4-5 minutes on each side, then remove to drain on a paper towel.
  3. Remove all but 3 tablespoons of oil/butter and bring back to medium high heat, sprinkling in 3 T. flour. Whisk it into the oil and cook until you have a brown roux. Add the cup of water and a bouillion cube (or not) and mix until the gravy thickens slightly. Add all or part of remaining seasoning to taste.
  4. Replace cutlets in gravy, top with onion rings, cover and simmer for 30-40 minutes and you’re ready to eat. I like it served over rice or with a good yeast roll. Whatever you prefer is fine but the gravy is delicious too so have some method for cleaning the plate at the table!

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