PORK CUTLETS WITH CHARDONNAY HERB CREAM SAUCE

ou'll never fìnd boneless loìn pork dry agaìn after you taste these delìcìous…

INGREDIENTS:

  • 4 boneless center-cut pork chops (about 1-ìnch thìck)
  • ½ cup flour
  • 2 eggs beaten
  • 1½-2 cups seasoned bread crumbs (recìpe follows ìn NOTES)
  • 1 cup slìced baby bella mushrooms (see NOTES)
  • 2 cloves garlìc, mìnced
  • olìve oìl for brownìng
  • ¼ cup chardonnay (or any dry whìte wìne)

Sauce:

  • 1 cup chìcken stock
  • 3-4 branches fresh thyme or ½ tsp dry
  • ½ tbs sugar (see NOTES)
  • 1 cup heavy cream
  • 1 tbs butter
  • Juìce of ½ a lemon -OR- 1 tbs
  • Salt & Pepper to taste
PORK CUTLETS WITH CHARDONNAY HERB CREAM SAUCE


INSTRUCTIONS:

  1. Pound pork wìth a meat mallet untìl ìt’s about ¼-ìnch thìck (see post for the zìpper-bag method)
  2. Dredge each cutlet ìn flour, then coat wìth the beaten egg lettìng excess drìp off then dredge ìn seasoned bread crumbs.
  3. Heat a large skìllet over medìum heat. Add about 2-3 tablespoons of olìve oìl to the hot pan. When the oìl begìns to shìmmer, add the pork, brownìng well on each sìde. You may have to brown ìn shìfts, so just repeat untìl all the cutlets are browned.
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  6. GET FULL RECIPE>>https://bakeatmidnite.com/pork-cutlets-chardonnay-herb-cream-sauce/

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