Pan-Seared Pork Cutlets with Creamy Tarragon Sauce

🛒Ingredients (Grocery List)

• 4 thin Pork Cutlets

• 2 tbsp Oil, plus more for brushing

• Thyme leaves for sprinkling

• 1 Bay Leaf, crumbled

• Salt and Pepper

• 1 1/2 cups Dry white Wine

• 3 Tarragon Sprigs, stems removed

• 1 tsp Cornstarch

• 1/2 cup Crème Fraîche or Heavy Cream

🍴Serves: 4

⏰Prep Time: 15 min

⏱️Cook Time: 15 min

🥣Instructions

1. In a gratin dish, brush the Pork Cutlets on both sides with Oil and sprinkle with the Thyme and Bay Leaf. Cover and refrigerate for about 20 minutes.

2. In a large skillet, heat 1 tablespoon of the Oil over medium-high heat. Add the Pork Cutlets and cook, turning once, until nicely browned. Reduce the heat to medium and cook for 5 to 6 minutes per side. Season with Salt and Pepper. Transfer to a plate.

3. Discard the fat in the skillet. Add the Wine and boil, scraping up any brown bits on the bottom. Add the Tarragon, season with Salt and Pepper, and simmer until reduced by half.

4. Meanwhile, in a cup, mix the Cornstarch with the Crème Fraîche. Whisk this into the pan sauce and bring to a boil.

5. Return the Cutlets to the skillet and reheat briefly in the pan sauce, turning once. Transfer the Cutlets to a warmed platter. Pour the pan sauce over them and serve.

💡Tips

• Pork Cutlets and Pork Chops cooked at too high a heat are tough and stringy. Brown them over fairly high heat, then reduce the heat to finish cooking them more gently.