Recipe by Latchy
These pork cutlets are very tasty and rich.
Top Review by JustJanS
These chopes were excellent thanks Latchy. They smelled fantastic as they cooked and tasted better. I found the onion wasn't anywhere near caramelised by 15 minutes (it took me about 30), and I had to use dried tarragon and sour cream (no creme fraiche) but the flavour comes mainly from the vinegar and sherry, and this is a fantastic recipe I'll make again. If you didn't want to use a dairy product, the sauce would be really nice without it too. And I can imagine it over 'roo, beef, or lamb.
- 60 ml olive oil
- 2 onions, thinly sliced
- 1 tablespoon caster sugar
- 1 1⁄2 tablespoons flour
- 4 (200 g) pork cutlets
- 150 ml sherry wine vinegar
- 200 ml dry sherry
- 2 cloves garlic, crushed
- 2 tablespoons fresh tarragon, chopped
- 150 ml creme fraiche
Directions See How It's Made
- Heat half of the oil in a heavy based frypan, then add the onions and cook over low heat for about 15 mins or until they are golden and caramelised.
- Add sugar, stir to dissolve, then remove from the pan and set aside.
- Season flour with salt and pepper.
- Coat the pork in the seasoned flour.
- Add the remain oil to the pan and fry the pork over medium heat for 1-2 minutes or until golden on both sides.
- Return onions to fry pan with vinegar, sherry, garlic and tarragon.
- Bring to boil then reduce the heat to low and simmer for 20 mins until the pork is just cooked through.
- Remove the pork and keep warm.
- Cook the sauce over high heat for 3-4 minutes or until reduced by half.
- Stir in creme fraiche and cook for 2-3 minutes.
- These cutlets are good served on mashed potato and snow peas and with the onions and sauce poured over the top,.