Wednesday, May 28, 2014

Sautéed Pork Cutlets with Mango Sauce

I'm trying to get back into my fitness routine, so today I went running after work (I may or may not have needed to be lifted off the couch after this long day...). After a workout, I like a protein-rich meal and these pork chops were a perfect fit. Sautéing is my favorite way to cook chops because they become super juicy and have a wonderful caramelized flavor. The sauce (an added bonus) is a combo of sweet and spicy and includes my favorite fruit - mangoes. 

Serve this delicious dish over rice to soak up all that yummy flavor!



1. Season pork with salt and pepper.

2. Heat olive oil over medium-high heat. Cook pork 3-4 minutes per side, or until golden brown. Transfer to a plate.



3. Turn heat to medium and add onion. Cook until caramelized, 5-7 minutes, stirring often. Season with 1/4 teaspoon salt.

4. Add wine, cornstarch, curry powder, Chinese 5-spice, cayenne pepper, mustard and apricot preserves. Simmer for 2-3 minutes, or until sauce has slightly thickened.

5. Finish sauce with mango and cranberries. Place pork chops in the pan (as well as any pork juices from the plate) and spoon sauce over.



Sautéed Pork Cutlets with Mango Sauce
Serves 4

All you need:
4 boneless pork cutlets
2 tablespoons olive oil
1 yellow onion, thinly sliced
1/4 teaspoon kosher salt
1 cup dry white wine
1 tsp. cornstarch
1 tsp. curry powder
1 tsp. Chinese 5-spice powder
1/8 tsp. cayenne pepper
2 tsp. Dijon mustard
2 tbsp. apricot preserves
1 cup mango chunks (fresh or frozen)
1/4 cup dried cranberries
Salt and pepper, to taste

All you do:
1. Season pork with salt and pepper.
2. Heat olive oil over medium-high heat. Cook pork 3-4 minutes per side, or until golden brown. Transfer to a plate.
3. Turn heat to medium and add onion. Cook until caramelized, 5-7 minutes, stirring often. Season with 1/4 teaspoon salt.
4. Add wine, cornstarch, curry powder, Chinese 5-spice, cayenne pepper, mustard and apricot preserves. Simmer for 2-3 minutes, or until sauce has slightly thickened.
5. Finish sauce with mango and cranberries. Place pork chops in the pan (as well as any pork juices from the plate) and spoon sauce over.

Adapted from: Gazette Cook Club

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