Pork Cutlet with Tarragon-Dijon Mustard Sauce

Irv Miller

Ingredients:

For the pork cutlets:

2 pounds pork loin cutlets, thin sliced (1/4-inch thick)
Pinch kosher salt to taste
Dash freshly cracked black pepper to taste
4 tablespoons olive oil
1/3 cup dry white wine
3 tablespoons minced shallots
1/4 cup Dijon mustard
2 half pints whipping cream
2 tablespoons finely chopped fresh tarragon

Instructions:

For the pork cutlets: Preheat a skillet over medium heat. Rub each 1/4-inch cutlet with salt and pepper. Add oil to the skillet and place cutlets into the pan. Cook 3-4 minutes, turning once. Remove from pan and set aside on paper towel-lined plate. To make the pan sauce: Use the same pan on medium heat. Add the minced shallots and a dash of olive oil. Sauté for 1 minute; then deglaze with wine. Add mustard and whipping cream; whisk well. Increase heat and bring sauce to a boil. Reduce to medium-low heat, whisking occasionally. Add tarragon and reduce sauce until slightly thickened, about 10 to 12 minutes. Taste, and adjust sauce seasoning with salt and pepper. To serve: Place cutlets onto individual plates or a platter and pour sauce over pork cutlets. Serve immediately.