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    You are in: Home / Recipes / Pork Cutlets with Sherry Vinegar Recipe
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    Pork Cutlets with Sherry Vinegar

    Average Rating:

     2 Total Reviews

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    • on March 05, 2004

      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.

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    • on April 20, 2008

      I really enjoyed this but Dave wasn't convinced. He found the vinegar a bit overpowering. Personally I enjoyed the sweetness of the onions against the tartness of the vinegar. Took Jan's advise and used dried tarragon and sour cream. Served with Smashed Potatoes

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    Nutritional Facts for Pork Cutlets with Sherry Vinegar

    Serving Size: 1 (366 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 746.9
     
    Calories from Fat 287
    38%
    Total Fat 31.9 g
    49%
    Saturated Fat 12.0 g
    60%
    Cholesterol 162.4 mg
    54%
    Sodium 398.8 mg
    16%
    Total Carbohydrate 20.5 g
    6%
    Dietary Fiber 1.0 g
    4%
    Sugars 7.5 g
    30%
    Protein 47.2 g
    94%

    The following items or measurements are not included:

    sherry wine vinegar

    Detailed Nutrition Values About Nutrition Info

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