Czech · Czechia
Czech Svíčková with Pork Cutlet
A variation of the traditional Czech svíčková sauce served with crispy pork cutlets, a popular dish in Czech restaurants.
60 minutes2 servings
Ingredients
Method
- Season pork cutlets with salt and pepper.
- Heat oil in a skillet and cook the cutlets until golden brown on both sides.
- Remove cutlets and set aside.
- In the same skillet, sauté chopped onion and garlic until softened.
- Sprinkle flour over the onions and stir to coat.
- Add beef broth, caraway seeds, and mushrooms (if using). Bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Stir in sour cream and heat through without boiling.
- Serve the sauce over the pork cutlets.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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