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Name: Pork Cutlets with Port Wine and Prune Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salt; 2 tb Finely chopped shallots; 1 tb Dijon-mustard; 4 Thick pork loin cutlets, (1; 2 tb Finely chopped fresh thyme; 1/2 lb Very large prunes; 1 c Chicken Stock; 1/2 c Port wine or brandy; 3 tb Unsalted butter; 3/4 c Water

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INGREDIENTS

Salt
2 tb Finely chopped shallots
1 tb Dijon-mustard
4 Thick pork loin cutlets, (1
2 tb Finely chopped fresh thyme
1/2 lb Very large prunes
1 c Chicken Stock
1/2 c Port wine or brandy
3 tb Unsalted butter
3/4 c Water

Servings

INSTRUCTIONS

In a small saucepan bring the water to a boil and pour over the prunes. Let the prunes stand for 1 hour, then add the port wine. Cover and let stand for at least 1 hour or overnight, if possible. Between two sheets of plastic wrap gently pound out the pork cutlets to a thickness of a little more than a 1/2-inch. Season each cutlet with salt and pepper. In a large skillet melt 2 tablespoons of the butter and cook the cutlets over moderately high heat until browned on each side, about 2 1/2 minutes per side. Transfer cutlets to an ovenproof dish, cover with foil and place in a 200 degree F. oven to finish cooking while the sauce is prepared. To the drippings in the skillet add the shallots and saute for 1 to 2 minutes. Add the liquid from the prunes, bring to a boil and scrape the bits from the bottom of the pan. Simmer the sauce until reduced by half. Add the juices that have collected from the pork cutlets. Add the chicken stock, bring to a boil and reduce until thickened. Reduce heat and stir in mustard and thyme. Season to taste with salt and pepper. Stir in remaining tablespoon of butter and adjust seasoning again, if necessary. Place a cutlet on serving plate, garnish with a few prunes and coat with sauce. Serve immediately. Yield: 4 servings NOTES : (Adapted from a recipe by Jacques Pepin) Recipe by: Cooking Live Show #CL8832 Posted to MC-Recipe Digest V1 #505 by Angele Freeman on Mar 8, 1997.

NOTES

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Pork Cutlets with Port Wine and Prune Sauce

Salt 
2 tb Finely chopped shallots 
1 tb Dijon-mustard 
4  Thick pork loin cutlets, (1 
2 tb Finely chopped fresh thyme 
1/2 lb Very large prunes 
1 c Chicken Stock 
1/2 c Port wine or brandy 
3 tb Unsalted butter 
3/4 c Water

In a small saucepan bring the water to a boil and pour over the prunes. Let  the prunes stand for 1 hour, then add the port wine. Cover and let stand  for at least 1 hour or overnight, if possible.    Between two sheets of plastic wrap gently pound out the pork cutlets to a  thickness of a little more than a 1/2-inch. Season each cutlet with salt  and pepper.    In a large skillet melt 2 tablespoons of the butter and cook the cutlets  over moderately high heat until browned on each side, about 2 1/2 minutes  per side. Transfer cutlets to an ovenproof dish, cover with foil and place  in a 200 degree F. oven to finish cooking while the sauce is prepared.    To the drippings in the skillet add the shallots and saute for 1 to 2  minutes. Add the liquid from the prunes, bring to a boil and scrape the  bits from the bottom of the pan. Simmer the sauce until reduced by half.  Add the juices that have collected from the pork cutlets. Add the chicken  stock, bring to a boil and reduce until thickened. Reduce heat and stir in  mustard and thyme. Season to taste with salt and pepper. Stir in remaining  tablespoon of butter and adjust seasoning again, if necessary. Place a  cutlet on serving plate, garnish with a few prunes and coat with sauce.  Serve immediately.    Yield: 4 servings    NOTES : (Adapted from a recipe by Jacques Pepin)    Recipe by: Cooking Live Show #CL8832    Posted to MC-Recipe Digest V1 #505 by Angele Freeman <jfreeman@netusa1.net>  on Mar 8, 1997.

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Nutrition

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Serving Size: 1 Serving (1076g)
Recipe Makes: 1 Servings

Calories: 2026
Calories from Fat: 1919 (95%)

Amt Per Serving		% DV

	Total Fat 213.2g	284 %
	Saturated Fat 132.9g	664 %
	Monounsaturated Fat 56.5g
	Polyunsanturated Fat 8.8g
Cholesterol 563.9mg		174 %
Sodium 720.2mg		25 %
Potassium 667.3mg		18 %
Total Carbohydrate 21.9g		6 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 21.1g
Protein 15.1g		22 %
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Calories per serving: 2026

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