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Pork Cutlets with Cranberry Wine Sauce |
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| Ingredients: |
1 tablespoon olive oil
4 boneless pork chops, 1/2-inch thick
salt and pepper to taste
2 cloves garlic, minced
1 1/4 cups dry white wine
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1 1/4 cups whole berry cranberry sauce
1 tablespoon thinly sliced fresh sage leaves
1 tablespoon chopped fresh thyme
1 tablespoon chopped Italian flat leaf parsley
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| Procedures: |
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Heat the olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Fry in the oil until browned on each side, 2 to 3 minutes.
Reduce heat and cook slowly until done.
Return the heat under the skillet to medium and add the garlic. Cook and stir just until fragrant, about 30 seconds. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly, 2 to 3 minutes. Stir in sage and thyme. Return the pork to the skillet and turn to coat with the sauce. Place on plates to serve and garnish with fresh parsley.
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| Notes: |
2023-06-02: Served with corn pudding, Lyd reduced the sauce before freezing the leftovers.
2021-01-12: Done entirely on the stove top and served with Wyomissing Mac-n-cheese , golden squash and a bottle of 19 Crimes red.
2020-11-06: Added to Cookbook.
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06/12/2023
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