Pork Cutlets in Chili Tangy Sauce
(Ready in about 15 minutes | Servings 4) These pork cutlets are perfectly seasoned and cooked with lots of herbs. Finally, they are served with a spicy sherry sauce.
Per serving:
288 Calories;
17.3g Fat;
1.1g Carbs;
0g Fiber;
29.9g Protein;
0.1g Sugars
用料
| pork cutlets 豬肉排 | 1 pound |
| thyme百里香 | 1/2 teaspoon |
| rosemary 迷迭香 | 1/2 teaspoon |
| basil 羅勒 | 1 teaspoon |
| lard, room temperature 豬油，室溫 | 1 tablespoon |
| The Sauce:醬汁 | |
| sherry雪利酒 | 2 tablespoons |
| sour cream酸奶油 | 1/4 cup |
| beef bone broth牛骨湯 | 1/4 cup |
| mustard芥末醬 | 1 teaspoon |
| turmeric powder 薑黃粉 | 1/2 teaspoon |
| chili powder 辣椒粉 | 1/2 teaspoon |
Pork Cutlets in Chili Tangy Sauce的做法
Season the pork cutlets with salt, pepper, thyme, rosemary, and basil.
Melt the lard in a pan over medium-high heat; now, sear pork cutlets for 3 minutes; turn them over and cook for 3 minutes on the other side. Reserve.
Deglaze your pan with sherry; now, add the remaining ingredients and cook on medium-low heat until the sauce has thickened slightly.
Add the reserved pork and let it simmer for a couple of minutes or until everything is heated through. Spoon the sauce over pork cutlets and serve.
