Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Grilled Pork Cutlet with Creamy Mushroom Sauce
Tip: This sauce is also delicious served with sirloin steak or pork scotch steak. Cooking cream may be replaced with evaporated skim milk if you are watching your weight. Courtesy of Australian Pork
- 4 lean Scottsdale Pork cutlets
- Salt and pepper to season
- 2 teaspoon olive oil
- 40g butter
- 2 cups mixed mushrooms
- 2 tablespoons Vincotto or sweet sherry
- ¼ cup chicken stock
- 200ml cooking cream
- 1 tablespoon chives, finely chopped
To serve
- Chopped chives
- Roast potatoes
Method
- Preheat oven to 170°C.
- Trim pork cutlet to your liking, season with salt and pepper and rub with a little oil.
- Heat griddle pan over a medium heat for 2 minutes and cook pork cutlets for 3-4 minutes on each side.
- Remove cutlets and place on a baking tray. Finish pork cutlets in the preheated oven for 8 minutes.
- Melt butter in a frying pan and brown mushrooms well. Pour in the combined Vincotto and stock. Simmer and stir for 2-3 minutes.
- Stir in the cream and chives, season with black pepper.
- Serve pork cutlet with creamy mushroom sauce and crispy, roasted potatoes. Sprinkle with chopped chives.
