Pork Cutlets In Madeira Sauce
|Boneless pork loin slices||16 Ounce (4 Pieces, 4 Ounce Each)|
|White pepper||1⁄4 Teaspoon|
|Unsalted butter||1 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Shallots||2 Large, finely chopped|
|Dry madeira/Chicken stock/low-sodium chicken broth||1⁄3 Cup (5.33 tbs)|
|Chicken stock/Low-sodium chicken broth||1 Cup (16 tbs)|
|Half and half||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||1 Teaspoon|
1 With a meat mallet or heavy skillet, pound each slice of pork until 1/4, inch thick.
Sprinkle on both sides with the salt and pepper.
In a 10-inch nonstick skillet, heat the butter and oil over moderate heat.
Add the pork and brown for 2 minutes on each side.
Transfer the pork to a plate and set aside.
2 Add the shallots to the skillet and cook, stirring, for 1 minute.
Add the Madeira and cook for 2 minutes or until the liquid is reduced to 1/4 cup.
Add the stockand cook for 5 minutes or until the liquid is reduced to 3/4 cup.
3 In a glass measuring cup, stir the cornstarch with the half-and-half until dissolved.
Add the mixture to the sauceandsimmerfor2 minutes or until thickened.
Stirin the mustard.
Return the pork cutlets to the skillet and simmer for 2 to 3 minutes or until they are heated through.