Pork Cutlets with Sherry Vinegar
"These pork cutlets are very tasty and rich."
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
- 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,.
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Reviews
-
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
RECIPE SUBMITTED BY
Latchy
Torquay, Queensland - Australia
Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara:
“Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead.
Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane.
It was in Singapore that her love of cooking, sewing and craft began. Latchy broke
military protocol for dining-in nights. Women were finally allowed to attend.
One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?”
So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill.
After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life.
Latchy started volunteering with tax help, then the multicultural respite where she
put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar.
Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
