Pierogi are filled dumplings of Central European origin. They are made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water, or pan-frying. This pierogi version is pan fried in the same skillet as the pork cutlets.
For this dish you will need: pork cutlets (as many per person), deli fresh or homemade potato filled pierogi (3-4 per person), and fresh green asparagus. The best thing about this dish is that it can be done in the same skillet including the asparagus.
To begin, fry the cutlets in olive oil and seasoning. Once browned, the meat just turning white, add 1/4 cup of beef stock. Toss in the thin green asparagus tips, first to blanch with the cutlets (covered) and then to sear brown as a finish uncovered.
Next, remove the cutlets and asparagus to add the pierogi along with a bit more olive oil and a shake of paprika... fry on high heat for about 3 minutes. Lastly, add another 1/4 cup of beef stock, cover to simmer no more than 4 and a half minutes.
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