Ingredients
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8
-
2
-
-
-
2
-
1
-
2
-
2
-
-
-
-
-
-
-
Directions
Pork Cutlets With Maple, Mustard and Sage Sauce, This recipe is one of my all time favorites. It sounds really strange but it is amazing. It’s quick, easy and very yummy! It comes from an issue of Bon Appetit., sooo very delicious!! My picky son loved it too! Followed it exactly and it looked as beautiful as it tasted. I am starting a new file/cookbook called “keepers” and this will be my first entry, Used fresh tri-colored sage from our garden and this was a snap to make. Local pork, too. Use good quality maple syrup and definitely not the fake stuff. Thanks for posting.
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Steps
|
1
Done
|
Sprinkle Pork Loins With 1 Tablespoon of Fresh or 1 Teaspoon of Dried Sage, Salt and Pepper. |
|
2
Done
|
Melt Butter in Large Skillet Over High Heat. |
|
3
Done
|
Add Pork and Cook Until Browned on Both Sides and Cooked Through, About 1-1/2 Minutes Per Side. |
|
4
Done
|
Transfer Pork to Plate. |
|
5
Done
|
Add Broth, Maple Syrup, Mustard and Remaining Sage to Drippings in Skillet. |
|
6
Done
|
Boil Until Syrupy, Scraping Up Browned Bits, About 5 Minutes. |
|
7
Done
|
Reduce Heat to Low; Return Pork and Any Accumulated Juices to Skillet and Cook Just Until Heated Through, About 1 Minute. |
|
8
Done
|
Serve Pork With Sauce. |
