Ingredients
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4 pork cutlets, trimmed of fat
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1 tablespoon olive oil
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2 garlic cloves, crushed
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1 cup (250ml) dry white wine
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1 cup cranberry sauce
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1 tablespoon thinly sliced sage leaves
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1 tablespoon chopped thyme leaves
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Flat-leaf parsley leaves, to serve
Method
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1Preheat the oven to 180°C.
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2Season the pork cutlets with salt and pepper. Heat the olive oil in a frypan over medium-high heat and fry the cutlets for 2-3 minutes on each side or until golden. Transfer the cutlets to a baking tray and cook in the oven for 5 minutes or until cooked through.
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3Meanwhile, add the garlic to the frypan and cook for a few seconds over medium heat. Add the white wine and cranberry sauce and stir to melt the sauce. Allow to simmer for 2 minutes, then stir in the sage and thyme.
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4Return the pork cutlets to the pan and coat in the cranberry wine sauce. Serve scattered with parsley, accompanied by mashed potato, rice or crusty bread, and a green salad.
Source: taste.com.au
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