Polish Pork Cutlets in Gravy with Mashed Potatoes and BeetsIntermediate
Main dishPolishPork

Polish Pork Cutlets in Gravy with Mashed Potatoes and Beets

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Tender pork cutlets slowly braised in a rich onion gravy, served with creamy mashed potatoes and warm Polish beets. This classic Polish comfort dish creates a complete traditional plate, combining juicy pork, savory sauce, mild potatoes, and lightly sweet beetroot. Perfect for a hearty family dinner.

By Anna R.
Total1 hr 10 mins
Prep25 mins
Cook45 mins
Servings4
DifficultyIntermediate

Preparation

11 steps · tap a step to mark it done

  1. Pork Cutlets

  2. Slice the pork loin into even cutlets and gently pound them flat. Season with salt and black pepper.

  3. Lightly coat the meat in flour, shaking off excess.

  4. Heat oil or lard in a skillet and brown the pork on both sides. Remove from the pan.

  5. Add sliced onion to the same pan and cook until soft and lightly golden.

  6. Return the pork to the pan, add bay leaves and allspice, and pour in hot water or broth.

  7. Cover and simmer on low heat for about 45 minutes, until the meat is tender and the gravy thickens naturally.

  8. Mashed potatoes

  9. Boil peeled and chunked potatoes in salted water until very tender. Drain well.

  10. Mash until smooth, then add butter and warm milk. Season with salt and keep warm.

  11. Warm Beets

  12. Place grated beets in a saucepan over low heat.

  13. Add butter and warm gently, stirring. Season with salt and add lemon juice if desired.

  14. Final

  15. Plate the mashed potatoes, add the meat and sauce, sprinkle with chopped parsley if desired, and enjoy with beets on the side. ENJOY!

Cook’s note

The gravy thickens naturally from the flour used on the pork. Mashed potatoes absorb the sauce well, while warm beets add balance with mild sweetness and acidity.

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