Pork Cutlets with Sun-Dried Cherry & Port Wine Sauce

By on February 2, 2000

This sauce is so delicious and so versatile that it can be used with a variety of meats and poultry. Pork is the meat of choice in this recipe but can be equally as delicious with veal, duck, or goose. The full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold can transform the most mundane of dishes into a palate pleasing burst of flavor.

Pork Cutlets with Sun-Dried Cherry & Port Wine Sauce
 
Prep time
Cook time
Total time
 
This sauce is so delicious and so versatile that it can be used with a variety of meats and poultry. Pork is the meat of choice in this recipe but can be equally as delicious with veal, duck, or goose. The full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold can transform the most mundane of dishes into a palate pleasing burst of flavor.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 2 tbs unsalted butter
  • 2 tbs shallots, minced
  • 1 tsp cracked black peppercorns
  • 1 bay leaf
  • 1 sprig fresh thyme or _ tsp dried thyme (+ small sprigs to garnish, optional)
  • ¾ cup port wine
  • ¼ cup full-bodied red wine
  • 1½ oz Jus de Poulet Lié Gold® (Chicken demi-glace)*** + ½ cup hot water to dissolve
  • ½ cup sun-dried cherries
  • ¼ cup heavy cream
  • 4 boneless center cut pork chops, about ¾-inch thick salt and freshly ground back pepper to taste
  • 1 tbs extra virgin olive oil ***
Instructions
  1. Melt butter in a large skillet over medium-high heat. Sauté shallots, peppercorns, bay leaf, and thyme until shallots are translucent.
  2. Add port and wine, bring to a boil, and reduce by half.
  3. Whisk in dissolved Jus de Poulet Lié Gold®, then strain sauce, and return to pan.
  4. Add cherries and whisk in cream, return to a simmer, and taste to adjust seasonings.
  5. Reduce slightly if too thin and keep warm.
  6. Heat a large skillet over high heat. Brush pork with extra virgin olive oil. Season pork with salt and pepper and quickly brown on both sides.
  7. Cover pan tightly, reduce heat to low, and cook until done, about 11 to 14 minutes.
  8. Serve cutlets whole or sliced across the grain. Spoon on sauce, add a thyme sprig to each plate, and serve.

 

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