Pork Cutlets with Perry Sauce

 

Cooking and Preparation Time:   30minsPork Cutlets
Serves:  4

 

Ingredients

  • 500g baby red potatoes
  • 3 tbsp. canola oil
  • 700g pork cutlets
  • 1 1/4 cups Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 2 tsp Dijon Mustard
  • 6 cups shredded red cabbage
  • 1 Beurre Bosc Pear

 

Instructions

  1. Place potatoes in a medium saucepan, cover with water, and bring to a boil.  Cook for 8 minutes, then drain.
  2. In a non-stick frying pan, heat 1 tablespoon canola oil over medium-high heat.  Add potatoes and cook, stirring until browned, 5 minutes; remove from heat.
  3. Sprinkle cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper.  In same frying pan, heat 1 tablespoon canola oil over medium-high heat.  Add cutlets; cook until browned all over, 3 minutes.  Remove from skillet.  Add 1 cup of the Perry; increase heat to high and cook until thickened, 2 minutes.  Stir in mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. In a second frying pan, heat remaining 1 tablespoon oil over medium-high heat and cook cabbage, pear, 1/2 teaspoon salt, and 1/4 teaspoon pepper until crisp-tender, about 3 minutes.  Pour in remaining 1/4 cup Perry and cook 1 minute.
  5. Place cutlets on plates; spoon sauce over pork.  Serve with potatoes and cabbage.

 

Recipe sourced from delish.com

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