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