Prep 10 mins
Cook 45 mins
These pork cutlets are very tasty and rich.
- 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
- 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,.
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.
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 Recipe #123403