Imagine a restaurant-quality dish that transforms your ordinary dinner into an extraordinary culinary experience! These succulent pork cutlets, perfectly seared and draped in a luxurious port and cherry sauce, will make your taste buds dance with delight. In just 25 minutes, you'll create a French-inspired masterpiece that looks and tastes like it was crafted by a professional chef – and the best part? You'll do it right in your own kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 pork cutlets
- 1/2 cup port wine
- 1/2 cup cherries, pitted and halved
- 1 tbsp butter
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Remove pork cutlets from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat cutlets dry with paper towels.
- Season both sides of pork cutlets generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering but not smoking.
- Place seasoned pork cutlets into the hot skillet. Cook for approximately 3-4 minutes on each side until golden brown and internal temperature reaches 145°F (63°C).
- Transfer cooked cutlets to a warm plate and tent loosely with aluminum foil to rest while preparing the sauce.
- In the same skillet, reduce heat to medium and add port wine, scraping up any browned bits from the bottom of the pan.
- Add halved cherries to the port wine and simmer for 2-3 minutes until slightly reduced and cherries soften.
- Swirl in butter to create a glossy, rich sauce. Season sauce with a pinch of salt and pepper.
- Pour port and cherry sauce over the rested pork cutlets before serving immediately.
Tips
- Temperature is Key: Always let your pork cutlets rest at room temperature before cooking to ensure even heat distribution and a perfectly tender result.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from the cutlets, which helps achieve that beautiful golden-brown crust.
- High Heat, Quick Cooking: Use a heavy-bottomed skillet and cook at medium-high heat to get a beautiful sear without overcooking the meat.
- Use a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C) – this ensures juicy, safe-to-eat meat.
- Resting is Crucial: Always let the meat rest after cooking to allow juices to redistribute, keeping your cutlets moist and flavorful.
- Sauce Secrets: Use the same skillet after cooking the meat to build layers of flavor in your port and cherry sauce, capturing all those delicious browned bits.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
