Pork Cutlets In Madeira Sauce Recipe
When Pork Cutlets In Madeira Sauce can be made at home, why go to a restaurant for it? If you have a lot of Pork on hand then you know its time to make some Pork Cutlets In Madeira Sauce. I never fail to eat Main Dish while dining out and this is the most common dish that I order. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Pork Cutlets In Madeira Sauce recipe?
Ingredients
4 slices boneless pork loin (4 ounces each)
1/4 teaspoon each salt and white pepper
1 teaspoon each unsalted butter and vegetable oil
2 large shallots, finely chopped
1/3 cup dry Madeira, Chicken Stock or low-sodium chicken broth
1 cup Chicken Stock or low-sodium chicken broth
1 teaspoon cornstarch
1/3 cup half-and-half
1 teaspoon Dijon mustard, or to taste
Directions
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.
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.
