Pork Cutlets In Madeira Sauce Recipe
Ingredients
| Boneless pork slice | 4 | |
| 1/4 teaspoon each salt and white pepper | ||
| 1 teaspoon each unsalted butter and vegetable oil | ||
| Shallots | 2 Large, finely chopped | |
| 1/3 cup dry Madeira, Chicken Stock or low-sodium chicken broth | ||
| 1 cup Chicken Stock or low-sodium chicken broth | ||
| Cornstarch | 1 Teaspoon | |
| Half and Half | 1/3 Cup (16 tbs) | |
| Dijon Mustard | 1 Teaspoon | |
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.
Chef
