Pork Cutlets With Curried Cream Sauce
A indian take on pork cutlets with curried cream sauce, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 10 (1/8-inch) pork loin cutlets (about 1 lb.)
- 1 1/2 tsp. curry powder or to taste
- 2 onions, sliced thin
- 1 stick (1/2 c.) unsalted butter
- 1/4 c. bottled mango chutney
- 1 c. heavy cream
- 1 tsp. cornstarch, dissolved in 1 Tbsp. cold water
Method
Pat the pork cutlets dry and sprinkle both sides with the curry powder and salt and pepper.
In a skillet, cook the onions in 1/2 stick of the butter over moderately low heat, stirring occasionally, for 20 minutes.
In a large ovenproof skillet, brown the cutlets in the remaining 1/2 stick butter over moderately high heat for 3 minutes on each side and stir in the onions, the chutney and the cream.
Bake the mixture, covered, in a preheated 350° oven for 30 minutes.
Bring the sauce to a boil; swirl in the cornstarch mixture and cook the sauce over moderate heat, stirring, until it has the desired consistency.
Serve the dish with rice.
