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Pork Cutlets In Madeira Sauce

Healthy.Eater's picture
  Boneless pork loin slices 16 Ounce (4 Pieces, 4 Ounce Each)
  Salt 1⁄4 Teaspoon
  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)
  Cornstarch 1 Teaspoon
  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.

Recipe Summary

Main Dish

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