Monday, October 1, 2012

Pork Cutlets with Rosemary, Sage and Dijon Wine Sauce

This recipe was adapted from a delicious dish that our cousin's wife, Manuella, cooks when they visit the states.  She is Italian and is an incredible cook. This can be made with pork chops, fresh ham or shoulder steaks on a skillet using low heat.  For about a 1 inch thick cut, cook no more than 4 minutes a side.  The meat should spring back to touch and the internal temperature is around 140 degrees when finished.  Be care not to overcook.

You almost cannot go wrong with the quantities of ingredients you use for this sauce.  If you love rosemary add more.  If you are not a fan of garlic, add less.  If you like a lot of sauce, add more of everything. Don't skimp on the butter and olive oil, but instead use premium quality of these items. Our favorite butter is Kerrygold, made in Ireland using grass-fed cows milk

Olive Oil
Fresh Rosemary
Fresh Sage
White Wine
Dijon mustard
Heavy or Whipping Cream
Salt and pepper

Heat generous quantities of olive oil (1 tablespoon) & butter (2-3 tablespoons) in a large saucepan.  On a plate, sprinkle your pork with fresh chopped rosemary (2-3 branches), salt and pepper. Pan cook it, adding fresh sage (2-3 tablespoons) & minced garlic (3-5 cloves). Cook around 4 minutes. 

Turn, then deglaze with 1/2 cups white wine, scraping up any browned bits around the meat.  Add 2 tablespoons dijon mustard, 2 tablespoons heavy or whipping cream & 2 tablespons fresh lemon juice, using a small wisk to combine.  Season with plenty of salt & pepper. Continue cooking for no more than 4 minutes, being careful not to overcook.  Use internal temperature suggestions above.  

Remove pork and let sauce cook a little longer if it needs thickened.  Spoon sauce on top of pork.  Plate licks completely allowable!