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Frankly, it almost doesn't matter what you put underneath this ambrosial sauce… Even if it won't make a silk purse of a sow's ear, the full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold certainly transforms mundane pork cutlets into celebrity fare. Serve this sauce with veal, duck, or goose, as well.
Melt butter in a large skillet over medium-high heat. Sauté shallots, peppercorns, bay leaf, and thyme until shallots are translucent. Add port and wine, bring to a boil, and reduce by half. Whisk in dissolved Jus de Poulet Lié Gold®, then strain sauce, and return to pan. Add cherries and whisk in cream, return to a simmer, and taste to adjust seasonings. Reduce slightly if too thin and keep warm. Heat a large skillet over high heat. Brush pork with oil. Season pork with salt and pepper and quickly brown on both sides. Cover pan tightly, reduce heat to low, and cook until done, about 11 to 14 minutes. Serve cutlets whole or sliced across the grain. Spoon on sauce, add a thyme sprig to each plate, and serve.
This recipe was provided by The Spice House.