INGREDIENTS

INSTRUCTIONS

In a small saucepan bring the water to a boil and pour over the prunes. Let
the prunes stand for 1 hour, then add the port wine. Cover and let stand
for at least 1 hour or overnight, if possible.
Between two sheets of plastic wrap gently pound out the pork cutlets to a
thickness of a little more than a 1/2-inch. Season each cutlet with salt
and pepper.
In a large skillet melt 2 tablespoons of the butter and cook the cutlets
over moderately high heat until browned on each side, about 2 1/2 minutes
per side. Transfer cutlets to an ovenproof dish, cover with foil and place
in a 200 degree F. oven to finish cooking while the sauce is prepared.
To the drippings in the skillet add the shallots and saute for 1 to 2
minutes. Add the liquid from the prunes, bring to a boil and scrape the
bits from the bottom of the pan. Simmer the sauce until reduced by half.
Add the juices that have collected from the pork cutlets. Add the chicken
stock, bring to a boil and reduce until thickened. Reduce heat and stir in
mustard and thyme. Season to taste with salt and pepper. Stir in remaining
tablespoon of butter and adjust seasoning again, if necessary. Place a
cutlet on serving plate, garnish with a few prunes and coat with sauce.
Serve immediately.
Yield: 4 servings
NOTES : (Adapted from a recipe by Jacques Pepin)
Recipe by: Cooking Live Show #CL8832
Posted to MC-Recipe Digest V1 #505 by Angele Freeman <jfreeman@netusa1.net>
on Mar 8, 1997.

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”