Pork Cutlets For Fall Recipe
Ingredients
| Chestnuts | 2 Cup (16 tbs), roasted | |
| 1 1/2 cups tawny port wine | ||
| 1 1/2 cups pitted prunes, each one chopped in six pieces | ||
| Cranberries | 1 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| 8 boneless center-cut pork chops, 1 inch thick (about 4 to 5 ounces each) | ||
| Flour for dredging | ||
| Unsalted butter | 2 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Shallots | 1/2 Cup (16 tbs), finely chopped | |
| 3/4 cup good beef stock or broth Julienned orange rind, 4 cranberries split in half,and 1 tablespoon finely chopped flat-leaf parsley for garnish | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
