Crisp on the outside and tender in the middle, these Pan-Fried Pork Loin Cutlets are finished in savoury pan juices that coat every slice.
This recipe is one of my favourite midweek dinner ideas. My mum often made pan-fried pork cutlets and always served them with hot fries.
It is a hearty dish I have always enjoyed. It’s quick to prepare and rich with the savoury depth of herbs and garlic.
Have plenty of bread ready to soak up the warm white wine sauce from the pan. It is simple Italian cooking at its best, with deep, herb-infused flavours and a savoury finish. Enjoy!
Reasons to Make Pork Cutlets in White Wine
- Leftovers don’t dry out straight away if reheated gently with a bit of sauce.
- Pork stays juicy in the centre with golden edges that add gentle crispness and extra savoury depth.
- Kids often enjoy the softer texture and mild savoury flavour, especially with fries or mashed potatoes.
Key Ingredients for Pan-Fried Pork Loin Cutlets
Pork Loin Cutlets
Choose pieces about 1.5–2 cm thick with a thin strip of fat along the edge to keep the meat moist. Cutlets that are too thin can become firm before the sauce finishes reducing.
Garlic and Fresh Herbs
Garlic, rosemary, sage, and bay leaf give the pork and sauce a rich, savoury flavour with gentle pine and earthy notes. Fresh herbs give a more defined, fresher taste than dried ones.
Beef Bouillon Cube
Adds a richer, meatier savoury taste to the wine sauce. Since it already contains salt, adjust the seasoning carefully at the end.
Find the complete list with measurements in the recipe card below.
How to Make Pan-Fried Pork Loin Cutlets
Step 1: Put the garlic cloves, herbs, and extra virgin olive oil in a frying pan and sauté for 1 minute.
Step 2: Add the pork loin cutlets and cook over medium-high heat, browning on both sides.
Step 3: Pour in the white wine and let the alcohol evaporate.
Step 4: Add 3 tablespoons of water and the beef bouillon cube. Stir until dissolved.
Step 5: Reduce the heat to medium-low, cover with a lid, and cook until the meat is cooked through. Check the juices run clear and add a little extra water if needed.
Step 6: Season with salt, if required, and serve hot.
Frequently Asked Questions
Yes, boneless pork chops work well if they are similar in thickness. Cooking time may need a slight adjustment depending on size.
Pork is ready when a meat thermometer inserted into the thickest part reads 63°C – 145°F and the juices run clear. Let it rest for a few minutes before slicing to keep the meat tender and evenly juicy.
Yes. Replace the white wine with additional stock or water. The sauce will be lighter in flavour but still savoury.
Boneless pork chops about 1.5–2 cm thick work best, as they cook quickly and brown evenly without drying out. Very thick boneless chops need longer cooking time, while very thin ones can become firm before the sauce reduces.
Serve them with fries, roast potatoes, or mashed potatoes to soak up the wine sauce. For something lighter, pair with sautéed green beans, a simple mixed salad, or steamed spinach. Crusty bread is always a good addition to catch the pan juices.
Extra Help from the Kitchen
Lightly Score the Fat Edge – Make small cuts along the fat strip to prevent the meat from curling in the pan, which helps it brown evenly.
Press Gently for Better Contact – After placing the cutlets in the pan, press lightly with tongs for a few seconds to improve surface contact and encourage even browning.
Check Doneness with Colour and Temperature – Pork should be golden brown on the outside and reach an internal temperature of 63°C – 145°F in the thickest part. Let it rest for a few minutes before serving so the juices redistribute.
Remove Herbs Before Serving – Take out the bay leaf and large rosemary sprig before plating so their texture doesn’t interfere when eating.
Spoon the Sauce Over Just Before Serving – Ladle the warm pan sauce over the pork at the last moment to keep the crust intact while still coating the meat with flavour.
Variations and Twists
Add Cream for a Richer Sauce – Stir in 60–80 ml – ¼–⅓ cup double cream after the white wine has reduced. Let it simmer gently until slightly thickened for a smoother, fuller sauce.
Use Chicken Stock Instead of Water – Replace the added water with the same amount of chicken stock to give the sauce a deeper savoury taste while keeping the white wine flavour intact.
Add Extra Spice – Sprinkle a pinch of smoked paprika, chilli flakes, or freshly ground black pepper over the pork before cooking, seasoning with kosher salt for better control and more even seasoning.
Make Breaded Pork Cutlets – Coat the pork in flour, dip in beaten egg, then cover in fine breadcrumbs or panko before frying in olive oil until golden brown; rest on a wire rack instead of paper towels to keep the coating crisp.
Storage and Shelf Life
Store leftover pan-fried pork chops in an airtight container in the refrigerator for up to 3–4 days. Allow the pork to cool at room temperature for no longer than 2 hours before refrigerating.
For longer storage, place the cooled cutlets and sauce in a sealed freezer-safe container and freeze for up to 2–3 months for best quality.
Thaw overnight in the refrigerator. Reheat gently in a covered pan over low heat with a small splash of water to loosen the sauce, keeping the heat moderate so the pork remains tender.
Pan-Fried Pork Loin Cutlets Recipe
Ingredients
- 2 pork loin cutlets
- 4 tbsp extra virgin olive oil
- 2 garlic cloves – crushed
- 1 bay leaf
- 1 rosemary sprig
- 2 sage leaves
- ¼ beef bouillon cube
- 80 ml – ⅓ cup white wine plus water
- salt – to taste
Instructions
- Put the garlic cloves, herbs, and extra virgin olive oil in a frying pan and sauté for 1 minute.
- Add the pork loin cutlets and cook over medium-high heat, browning on both sides.
- Pour in the white wine and let the alcohol evaporate.
- Add 3 tablespoons of water and the beef bouillon cube. Stir until dissolved.
- Reduce the heat to medium-low, cover with a lid, and cook until the meat is cooked through. Check the juices run clear and add a little extra water if needed.
- Season with salt, if required, and serve hot.
Leave a Reply