Pork Cutlets With Port Wine And Prune Sauce
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
39
Spice
50
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cup
Water450 g
Prune (very large)1 cup
Port Wine1
Salt3 tbsps
Unsalted Butter2 tbsps
Shallot (finely chopped)1 cup
Chicken Stock2 tbsps
Thyme (finely chopped fresh)Directions:
1
In a small saucepan bring the water to a boil and pour over the prunes
2
Let the prunes stand for 1 hour, then add the port wine
3
Cover and let stand for at least 1 hour or overnight, if possible
4
Between two sheets of plastic wrap gently pound out the pork cutlets to a thickness of a little more than a 1/2-inch
5
Season each cutlet with salt and pepper
6
In a large skillet melt 2 tablespoons of the butter and cook the cutlets over moderately high heat until browned on each side, about 2 1/2 minutes per side
7
Transfer cutlets to an ovenproof dish, cover with foil and place in a 200 degree F
8
Oven to finish cooking while the sauce is prepared
9
To the drippings in the skillet add the shallots and saute for 1 to 2 minutes
10
Add the liquid from the prunes, bring to a boil and scrape the bits from the bottom of the pan
11
Simmer the sauce until reduced by half
12
Add the juices that have collected from the pork cutlets
13
Add the chicken stock, bring to a boil and reduce until thickened
14
Reduce heat and stir in mustard and thyme
15
Season to taste with salt and pepper
16
Stir in remaining tablespoon of butter and adjust seasoning again, if necessary
17
Place a cutlet on serving plate, garnish with a few prunes and coat with sauce
18
Serve immediately