Shared by DeniseM
By pork cutlets, I mean the boneless pork that has been pounded and looks like cubed steak. This what you will need.
Pork Cutlets
Heavy Cream
Freshly grated parmesan cheese
Chopped onion if you can have it (optional)
Soy sauce/Worcestershire sauce - just a splash (or another seasoning of choice - but these add a brown hue making it more "gravy-like")
Other seasonings as desired
In a skillet (preferably non-stick for easy cleanup) cook the pork cutlets (and onion, if using) in a bit of olive oil over medium to medium-high heat until slightly browned and cooked through.
Remove the pork from the skillet. If you were on medium-high heat, turn it down to medium and add some heavy cream (how much depends on how much gravy you want.) Quickly add in the grated parmesan and seasonings. Cook down until it thickens - now is NOT the time to walk away, this happens pretty fast. If the thickening seems slow you can add more parmesan or up the heat slightly to speed it up. When it thickens, remove it from heat and pour over the pork.
* I don't typically measure anything except for baked goods. This is a pretty forgiving recipe. I developed it as I was cooking it for the first time. I have repeated it and I love it. It cooks up really fast.
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