Pork Cutlets with Cranberry Wine Sauce
Pork Cutlets with Cranberry Wine Sauce requires about 20 minutes from start to finish. This main course has 438 calories, 29g of protein, and 13g of fat per serving. For $3.08 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Allrecipes. 32 people were impressed by this recipe. A mixture of pork chops, olive oil, fresh sage leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a pretty good spoonacular score of 63%. Try Pork Tenderloin with Cranberry Wine Sauce, Pork Loin Skewers in Red Wine Sauce with Fig and Cranberry Chutney, and Turkey Cutlets in Lemon Wine Sauce for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 1/4 cups dry white wine
1 tablespoon chopped Italian flat leaf parsley
1 tablespoon thinly sliced fresh sage leaves
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 tablespoon olive oil
4 boneless pork chops, 1/2-inch thick
salt and pepper to taste
1 1/4 cups whole berry cranberry sauce
Equipment:
oven
frying pan
baking pan
Cooking instruction summary:
Preheat the oven to 350 degrees F (175 degrees C). Heat the olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Fry in the oil until browned on each side, 2 to 3 minutes. Transfer the pork to a baking dish, and place in the preheated oven. Reduce the heat under the skillet to medium and add the garlic. Cook and stir just until fragrant. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly. Stir in the sage and thyme. Return the pork to the skillet and turn to coat with the sauce. Place on plates to serve and garnish with fresh parsley. Kitchen-Friendly View
Step by step:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Fry in the oil until browned on each side, 2 to 3 minutes.
3. Transfer the pork to a baking dish, and place in the preheated oven.
4. Reduce the heat under the skillet to medium and add the garlic. Cook and stir just until fragrant. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly. Stir in the sage and thyme. Return the pork to the skillet and turn to coat with the sauce.
5. Place on plates to serve and garnish with fresh parsley.
Nutrition Information:
covered percent of daily need
