1/4 Photos of Pork Cutlets With Normandy-Style Mushroom and Applesauce
This recipe comes from the market Loblaws in Montreal.
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Units: US | Metric
- 1Cut pork tenderloin into 2 cm thick medallions and, using a meat tenderizer, flatten medallions into cutlets between sheets of wax paper. Sear in hot butter for 1 minute per side. Set aside and keep warm.
- 2Add shallots and mushrooms to skillet and brown for about 3 minutes. Add diced apples and deglaze with cider. Reduce liquid by half then add cream, salt and pepper. Reheat pork cutlets in sauce preparation.
- 3Arrange pork over 4 warm plates and drizzle with sauce, sprinkle with chopped chives. Serve with seasonal vegetables or pearl barley.
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Nutritional Facts for Pork Cutlets With Normandy-Style Mushroom and Applesauce
Serving Size: 1 (305 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 329.7
- Calories from Fat 156
- Total Fat 17.4 g
- Saturated Fat 9.5 g
- Cholesterol 117.3 mg
- Sodium 76.4 mg
- Total Carbohydrate 15.7 g
- Dietary Fiber 2.7 g
- Sugars 10.6 g
- Protein 28.6 g
The following items or measurements are not included: