Pork Cutlets with Apple Cider Demi-Glace
It's a perfect dish for fall.
This week, Chef Chris Manning prepares Pork Cutlets with Apple Cider Demi-Glace.
He says the demi-glace would also be perfect with chicken or even venison.
The chef uses rice to accompany the pork, but he says mashed potatoes would work well, too.
For the vegetables, he sautés parsnips, carrots , onions, green bell peppers, and zucchini.
- - 4 6-ounce boneless pork cutlets
- - Salt & pepper to taste
- - 1/4 cup all-purpose flower
- - 1 tablespoon olive oil
- - 1 tablespoon butter
- - 2 medium apples, sliced
- - 1/4 cup apple cider
- - 1/2 cup brown gravy
- - 2 cloves garlic, minced
- Season pork with salt and pepper and dredge in flour, coating both sides. Heat butter and oil in a 14-inch sauté pan on medium heat. Cook pork until brown on both sides and cooked through, about four minutes per side. Remove to serving dish.
- Sauté apples in pan until they begin to soften. Remove from pan to same serving dish as the pork.
- Add garlic to pan and cook for 30 seconds, then add cider and gravy and cook until sauce coats the back of a spoon.
- Serve pork with rice and vegetables and spoon sauce over top.
- Pair with Coyote Moon Vineyard's Frontenac Red.