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pork loin cutlets salt vegetable onion garlic capers red wine vinegar mustard chicken broth tomato paste butter parsley
Viewed: 63 - Published at: 9 years agoIngredients
- 8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat
- Salt and freshly ground pepper to taste
- 1 tablespoon vegetable or peanut oil
- 1/2 cup finely chopped onion
- 1 teaspoon finely chopped garlic
- 13 cup drained capers
- 1 tablespoon red-wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 cup fresh or canned chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons butter, optional
- 2 tablespoons finely chopped parsley
Method
- Sprinkle the cutlets with salt and pepper.
- Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer.
- When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned.
- Turn the slices and cook about 5 minutes more.
- Reduce the heat and cook about 2 minutes, turning occasionally.
- Transfer the meat to a warm serving dish.
- Cover with foil and keep warm.
- Pour off the fat from the skillet, then add the onion, garlic and capers.
- Cook, stirring until the onion is lightly browned.
- Add the vinegar, mustard, chicken broth and tomato paste.
- Stir to dissolve the brown particles that cling to the bottom of the pan.
- Cook until reduced to about 3/4 cup.
- Add any juices that may have accumulated around the cutlets.
- Add the butter, if desired.
- Blend well.
- Add the cutlets to the skillet, bring to a simmer and serve immediately sprinkled with parsley.
