Skillet Dubarry Pork Cutlets with Cauliflower and Cheese Béchamel

Why You’ll Love This Recipe

• Classic Hungarian comfort: juicy pork, sweet cauliflower, and a silky cheese–béchamel cap.
• Make-ahead friendly: blanch florets and prep sauce earlier in the day.
• Balanced textures: tender cutlets, just-right cauliflower, and a burnished, bubbly top.
• Everyday pantry staples turn into a dinner-party-worthy bake.

Grocery List

• Produce: 1 head cauliflower, flat-leaf parsley, lemon (optional)
• Dairy: Whole milk, unsalted butter, Gruyère or Emmental, Parmesan
• Pantry: Boneless pork loin chops, long-grain white rice, all-purpose flour, sweet paprika, white or black pepper, nutmeg, Dijon mustard (optional), kosher salt, neutral oil

Full Ingredients

Pork Cutlets

• 4 boneless pork loin chops, pounded to 1/2 inch thick (about 6 oz/170 g each)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp sweet Hungarian paprika
• 2 tbsp all-purpose flour (for dusting)
• 1 tbsp neutral oil (sunflower or canola)
• 1 tbsp unsalted butter

Cauliflower

• 1 medium head cauliflower (about 1 3/4 lb/800 g), cut into 1-inch florets (about 6 cups)
• 1 tsp kosher salt (for the blanching water)
• 1 tsp lemon juice (optional, keeps cauliflower bright)

Cheese–Béchamel

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/4 cups (530 ml) whole milk, warmed
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp white pepper (or black pepper)
• Pinch freshly grated nutmeg
• 1 tsp Dijon mustard (optional)
• 1 1/4 cups (125 g) grated Gruyère or Emmental, for the sauce
• 1/4 cup (25 g) grated Gruyère or Emmental, for topping
• 1/4 cup (25 g) finely grated Parmesan, for topping

Buttered Rice

• 1 cup (190 g) long-grain white rice, rinsed until water runs clear
• 2 cups (480 ml) water
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter
• 1 tbsp finely chopped flat-leaf parsley (optional)

Finishing

• 1 tbsp chopped parsley, for garnish
• Sweet paprika, for dusting

Step-by-Step Instructions

Step 1: Preheat, prep, and set up

Heat the oven to 400°F (200°C). Lightly butter or oil a 9×13-inch (23×33 cm) baking dish. Warm the milk in a small saucepan over low heat or in the microwave until just warm to the touch (not boiling). Rinse the rice under cool water until the water runs mostly clear. Bring a large pot of water to a boil and salt it with 1 tsp kosher salt; add the lemon juice if using.

Step 2: Blanch the cauliflower

Add the cauliflower florets to the boiling water and cook for 5–6 minutes, until tender-crisp (a small knife meets slight resistance). Drain thoroughly and spread on a clean towel to steam-dry for 2–3 minutes; excess moisture can thin the sauce later.

Step 3: Cook the buttered rice

In a medium saucepan, combine the rinsed rice, 2 cups water, and 1/2 tsp salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, stir in 2 tbsp butter and the parsley, and keep covered until serving.

Step 4: Season and sear the pork

Pat the pork dry. Season both sides with 1 tsp salt, 1/2 tsp pepper, and 1 tsp sweet paprika. Lightly dust with 2 tbsp flour, shaking off excess. Heat a large skillet over medium-high heat; add 1 tbsp oil and 1 tbsp butter. Sear the pork 2–3 minutes per side until well browned. Arrange the cutlets in the prepared baking dish in a single layer. If there are flavorful browned bits in the skillet, splash in 2 tbsp water, scrape, and pour over the pork.

Step 5: Make the cheese–béchamel

In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in 3 tbsp flour and cook, whisking constantly, for 2 minutes to make a pale roux. Gradually whisk in the warm milk, a bit at a time, until smooth. Bring to a gentle simmer and cook 3–4 minutes, whisking, until thick enough to coat a spoon. Season with 1/2 tsp salt, 1/4 tsp white pepper, a pinch of nutmeg, and the Dijon if using. Remove from heat and whisk in 1 1/4 cups grated Gruyère/Emmental until melted and silky. Taste and adjust seasoning.

Step 6: Assemble the Dubarry szelet

Scatter the blanched cauliflower over the seared pork in an even layer. Spoon the hot cheese–béchamel over everything, making sure to cover the cauliflower and the edges of the pork. Sprinkle with 1/4 cup grated Gruyère/Emmental and 1/4 cup Parmesan. Dust lightly with sweet paprika for color.

Step 7: Bake, brown, and serve

Bake at 400°F (200°C) for 18–22 minutes, until the sauce is bubbling at the edges and the top is nicely browned. For extra color, broil for 1–2 minutes, watching closely. Let rest 5–10 minutes to settle. Garnish with chopped parsley. Serve each cutlet with a generous spoonful of cauliflower and sauce, plus a mound of buttered rice. The pork should reach at least 145°F (63°C) internal temperature after resting.

Pro Tips

• Pound chops to an even 1/2 inch so they sear quickly and cook evenly in the oven.
• Steam-dry the cauliflower after blanching to prevent a watery sauce.
• Warm milk = lump-free béchamel. Add gradually while whisking.
• Use an oven-safe skillet to sear and bake in the same pan for fewer dishes.
• For deeper flavor, deglaze the searing pan with 2–3 tbsp dry white wine and whisk it into the sauce.

Variations

• Chicken or veal: Swap pork for thin chicken cutlets or veal; reduce sear time to 1–2 minutes per side.
• Ham layer: Add a thin slice of smoked ham on each cutlet before the cauliflower for a classic twist.
• Cheese swaps: Try Edam, Trappista, or Comté; add 1/4 cup buttered breadcrumbs on top for crunch.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat, covered, at 350°F (175°C) for 15–20 minutes until hot and bubbly. The assembled dish (unbaked) can be covered and refrigerated up to 24 hours; bake 3–5 minutes longer from cold. Freeze unbaked for up to 1 month; thaw overnight in the refrigerator and bake 25–30 minutes. Rice keeps 4 days; reheat with a splash of water and a dab of butter.

Nutrition (per serving)

Approximate: 840 calories; 55 g protein; 49 g fat; 47 g carbohydrates; 3 g fiber; 920 mg sodium. Values will vary based on brands and exact portions.