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Pork Cutlets For Fall

Budget.Gourmet's picture
  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
  Salt To Taste
  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.

Recipe Summary

Main Dish

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Pork Cutlets For Fall Recipe