Pork Cutlets in Madeira Wine Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Pork Cutlets in Madeira Wine Sauce is a delicious and elegant dish that is perfect for a special occasion or a cozy dinner at home. The tender pork cutlets are cooked to perfection and then smothered in a rich and flavorful Madeira wine sauce. The combination of the savory pork and the sweet and tangy sauce creates a harmonious balance of flavors that will leave your taste buds wanting more. With just a few simple ingredients, you can create a restaurant-quality meal right in your own kitchen.

Keywords: pork cutlets, Madeira wine sauce, recipe, special occasion, flavorful.

Pork cutlets in madeira wine sauce recipe details

Pork cutlets in madeira wine sauce recipe, recipe Rating: 4.7
Number of votes:120

The Madeira greatly enhances the dish with a pleasing flavor. A beautiful blend of simplicity with a bit of elegance. I like to accompany with a wild rice blend and steamed green beans.
Ready in: 26 mins

Ingredients

Serves: 4

• 4 (4 ounce) boneless pork loin chops
• 1/4 teaspoon salt
• 1/4 teaspoon white or black pepper
• 1 teaspoon butter
• 1 teaspoon vegetable oil
• 2 large shallots, finely chopped
• 1/3 cup dry Madeira wine (can use chicken stock as a replacement)
• 1 cup chicken stock
• 1 teaspoon cornstarch
• 1/3 cup half and half
• 1 teaspoon Dijon mustard (or to taste)

Preparation method

Prep: 8 mins | Cook: 18 mins

1. Pound each slice of pork until about 1/4 inch thick. Season both sides with salt and pepper. In a 10-inch non-stick skillet, heat the butter and oil over moderate heat. Brown the pork for 2 minutes on each side. Transfer pork to a plate and set aside.
2. Add the shallots to the skillet and cook for 1 minute, stirring. Add the Madiera wine and cook for another 2 minutes or until the liquid is reduces to about 1/4 cup. Add the stock and cook for about 5 minutes, or until the liquid is reduced to about 3/4 cup.
3. Stir cornstarch with the half and half until dissolved. Add the mixture to the sauce and simmer for 2 minutes or until thick. Stir in the mustard. Return the pork to the skillet and simmer for 2-3 minutes or until they are heated through. Serve immediately.