Spicy Pork Escalopes Recipe
Ingredients
1/4 Cup (60 ml) flour
4 pork escalopes, 3/8 inch (1 cm) thick each
2 tbsp (30 ml) oil
Salt and pepper
3/4 tsp (3 ml) dry mustard
1/2 tsp (2 ml) cloves
Pinch of allspice
1/2 tsp (2 ml) cinnamon
1/4 Cup (60 ml) vinegar
3 large onions, cut into 1/2 inch (1.25 cm) thick pieces
1 tsp (5 ml) cornstarch
1 Cup (250 ml) hot water
1/4 Cup (60 ml) raspberry jam
Directions
– Preheat oven to 350 °F (175°C).
– Dredge pork escalopes with flour. In a skillet, heat oil and sear escalopes on both sides, then place in an oven-proof dish.
– In a bowl, combine salt, pepper, mustard, spices, and vinegar and pour over pork escalopes. Place onion slices over mixture, then bake for approximately 45 minutes.
– Meanwhile, dissolve cornstarch in 1/2 cup (125 ml) hot water.
– Place pork escalopes with onions in a serving dish. Skim cooking juice, add dissolved cornstarch, stir, then add raspberry jam as well as rest of hot water. Coat escalopes with sauce and serve.
– Dredge pork escalopes with flour. In a skillet, heat oil and sear escalopes on both sides, then place in an oven-proof dish.
– In a bowl, combine salt, pepper, mustard, spices, and vinegar and pour over pork escalopes. Place onion slices over mixture, then bake for approximately 45 minutes.
– Meanwhile, dissolve cornstarch in 1/2 cup (125 ml) hot water.
– Place pork escalopes with onions in a serving dish. Skim cooking juice, add dissolved cornstarch, stir, then add raspberry jam as well as rest of hot water. Coat escalopes with sauce and serve.
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