Tuesday, November 23, 2010

Pork Loin Cutlet Saute with Asparagus Mushroom Creme

This pork recipe is easy to make and it is so delicious!
     Recipe:  Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 2 thin sliced boneless pork loin chop cutlets.
     Season with sea salt and black pepper.
     Saute the cutlets on both sides.
     When the loin chop cutlets are cooked just about halfway done, add 1 clove of chopped garlic.
     Add a few mushroom wedges.
     When the garlic turns to a golden color, add a splash of dry white wine.
     Add1 pinch of thyme.
     Reduce the wine by half.
     Add a splash of cream.
     Add a few fresh asparagus tips.
     Reduce the sauce again, till it becomes a thin cream sauce consistency.
     Place the loin chop cutlets on a plate.
     Set the asparagus and mushrooms on top.
     Spoon the sauce over the asparagus, mushrooms and pork loin chop cutlets.
     Serve with vegetables of your choice.  I used Jalapeno and Monterey Jack Cheese flavored Polenta that was piped onto the plate with a star tipped pastry bag.  A grilled plum tomato that was seasoned with sea salt and coarse ground black pepper was placed on the plate.  The other vegetable was steamed snow peas.  Your choice of vegetables is optional, but this was a nice combination of accompanying flavors.
     This boneless pork loin chop cutlet looks great and tastes wonderful!  I used to cook a veal cutlet with this sauce at a cafe that had a steady flow of opera clientele from the opera house next door.  Our parking lot looked like a Rolls Royce dealership!  The sauce is also perfect with pork cutlets.  This entree takes less than ten minutes to make.  So this is a nice quick after work recipe.  ...  Shawna

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