Ingredients for Pork Cutlets With Sherry Vinegar
- Olive Oil
- 1 large onion, thinly sliced
- Caster Sugar
- 1/2 cup all-purpose flour
- Pork Cutlets
- Sherry Wine Vinegar
- Dry Sherry
- 2 cloves garlic, minced
- Fresh Tarragon
- 1/4 cup crème fraîche
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How to Make Pork Cutlets With Sherry Vinegar
- Heat 1 tablespoon of olive oil in a heavy-based frying pan over medium-low heat. Add 1 large onion, thinly sliced, and cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
- Add 1 teaspoon of granulated sugar to the pan and stir until dissolved. Remove the onions from the pan and set aside.
- Season 1/2 cup all-purpose flour with 1 teaspoon salt and 1/4 teaspoon black pepper.
- Coat 4 boneless pork cutlets (about 6 ounces each) evenly in the seasoned flour, shaking off any excess.
- Add 1 tablespoon of olive oil to the pan and increase the heat to medium-high. Fry the pork cutlets for 1-2 minutes per side, until golden brown.
- Return the caramelized onions to the pan. Add 1/4 cup sherry vinegar, 2 cloves garlic (minced), 1 tablespoon fresh tarragon (chopped), and 1/2 cup chicken broth.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the pork is cooked through and the sauce has thickened slightly. Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C).
- Remove the pork cutlets from the pan and keep warm.
- Increase the heat to medium-high and cook the sauce uncovered for 3-4 minutes, or until it has reduced by half and slightly thickened.
- Stir in 1/4 cup crème fraîche and cook for 2-3 minutes, or until heated through. Do not boil.
- Serve the pork cutlets over mashed potatoes and snow peas. Pour the delicious sherry vinegar sauce generously over the top.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
23g
Fat
65g
Carbs
4g
