Pork Cutlet Saute
a recipe that serves 2 by @ tasteofhome.com
Ingredients:
3 tablespoons all-purpose flour, (divided 2T and 1T)
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
2 boneless pork loin chops
1 tablespoon vegetable oil
1 tablespoon butter
8 medium fresh mushrooms, quartered
1 cup beef broth
2 tablespoons dry sherry or additional beef broth
Directions:
1. In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
2. In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through.
Note:
I used Canola oil in place of the vegetable oil and the additional beef broth not the sherry. I used ground sage in place of rubbed sage, ground is said to be stronger. Brussel sprouts go well with this dish, (so would real mashed potatoes if you are not a diabetic) but string bean salad is just as yummy.