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Pork Cutlets With Port Wine And Prune Sauce Recipe

by Global Cookbook

Ingredients

3/4 c. Water 1/2 lb Very large prunes 1/2 c. Port wine or possibly brandy 4 x Pork loin cutlets - (1" thick)     Salt to taste     Freshly grnd black pepper to taste

3 Tbsp. Unsalted butter 2 Tbsp. Finely-minced shallots 1 c. Chicken stock 1 Tbsp. Dijon-mustard 2 Tbsp. Finely-minced fresh thyme

Directions

1. In a small saucepan bring the water to a boil and pour over the prunes. Let the prunes stand for 1 hour, then add in the port wine. Cover and let stand for at least 1 hour or possibly overnight, if possible.
2. Between two sheets of plastic wrap gently lb. out the pork cutlets to a thickness of a little more than 1/2 inch. Season each cutlet with salt and pepper.
3. In a large skillet heat 2 Tbsp. of the butter and cook the cutlets over moderately-high heat till browned on each side, about 2 1/2 min per side. Transfer cutlets to an ovenproof dish, cover with foil and place in a 200 degree oven to finish cooking while the sauce is prepared.
4. To the drippings in the skillet add in the shallots and saute/fry for 1 to 2 min. Add in the liquid from the prunes, bring to a boil and scrape the bits from the bottom of the pan. Simmer the sauce till reduced by half. Add in the juices which have collected from the pork cutlets. Add in the chicken stock, bring to a boil and reduce till thickened. Reduce heat and stir in mustard and thyme. Season to taste with salt and pepper. Stir in remaining Tbsp. of butter and adjust seasoning again, if necessary.
5. Place a cutlet on serving plate, garnish with a few prunes and coat with sauce. Serve immediately.
6. This recipe yields 4 servings.

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