Pork Cutlets For Fall
|Canned whole chestnuts||2 Cup (32 tbs) (Canned Or Jarred, Unsweetened, Or Freshly Roasted, If Available)|
|Tawny port wine||1 1⁄2 Cup (24 tbs)|
|Pitted prunes||1 1⁄2 Cup (24 tbs), each one chopped in six pieces|
|Cranberries||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Boneless center cut pork chops||40 Ounce (1 Inch Thick, 8 Chops, 4 To 5 Ounce Each)|
|Flour||1⁄2 Cup (8 tbs) (For Dredging)|
|Unsalted butter||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Finely chopped shallots||1⁄2 Cup (8 tbs)|
|Beef stock/Beef broth||3⁄4 Cup (12 tbs), finely chopped (Good Quality)|
|Julienned orange rind||1 Teaspoon|
|Cranberries||4 , split in half|
|Finely chopped flat leaf parsley||1 Tablespoon (For Garnish)|
Simmer the chestnuts in the port until just tender, about 10 minutes.
Set them aside in a bowl to cool.
With a fork, break the chestnuts apart into coarse pieces.
Add the prunes and mix.
In the meantime, in a medium-size saucepan, simmer the cranberries in the orange juice until softened and split, about 5 to 7 minutes.
Add them to the chestnut mixture.
Pat the pork dry and dredge lightly in flour.
In a heavy skillet, large enough to hold all the meat comfortably, melt the butter and oil over medium heat.
When the butter foams, add the pork and cook for 7 to 8 minutes on the first side.
Turn and continue to cook for 6 to 7 minutes.
Remove the cutlets to a warm platter and generously season them with salt and pepper.
If all the butter and oil have been absorbed, melt another 1 tablespoon butter and 1 tablespoon oil in the skillet.
Add the shallots and saute over medium-low heat until translucent and tender, about 4 to 5 minutes.
Add the stock and turn up the heat, stirring to incorporate all the brown bits.
Cook over medium-high heat until slightly reduced, 6 to 7 minutes.
Add the fruit mixture and continue to stir over medium-high heat.
Return the pork and any accumulated meat juices to the pan and reheat for 2 to 3 minutes, turning the cutlets once.
Place each cutlet on a warmed plate, spoon over some sauce, and garnish with a few strands of julienned orange rind, a cranberry, and a sprinkle of parsley.