Pork Cutlets With Mushrooms & Pan Gravy

Pork Cutlets With Mushrooms & Pan Gravy
Serves 4

You’ll see a similarity to the cooking style with this months chicken recipe but the flavors of this mushroom mix take it in a completely different direction.


You’ll Need:

1 tablespoon dried porcini mushrooms
1 cup boiling water
4 pork loin cutlets (you can also use tenderloins and cut one inch slices and pound them into medallions), each about 1/2 inch thick (about 1 1/2 pounds)
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
3 teaspoons chopped fresh sage leaves (3/4 large) + sprig for garnish
1/4 cup brandy or grappa or substitute dry white wine
1/2 cup chicken broth
6 oz. (12-15) fresh button or Cremini mushrooms stems removed, thinly sliced


Here’s What To Do:

Put the dried mushrooms in a bowl and cover with boiling water. Rub the cutlets with the salt and pepper.

In a large frying pan, heat the olive oil and butter over medium-high heat. When the butter is foaming, add the cutlets and brown them, about 2 minutes. Turn and brown the other side. Sprinkle with 1 teaspoon of the sage.

Increase the heat to high and add the brandy and flame to burn off the alcohol and to deglaze the pan, scraping up any brown bits. Add the chicken broth, and reduce the heat to low. Use a fine mesh strainer and drain the dried mushrooms, reserving the liquid. Add the mushrooms and a tablespoon of their liquid to the pan. Add the fresh mushrooms, and cover. Simmer until the cutlets are cooked through and the mushrooms are soft, about 10 minutes. Remove the cutlets and stir in the remaining sage, reduce the pan juices if needed. Pour over the cutlets and garnish with the sprig of sage. Serve hot.


What Goes With What Wines Selections

Domaine Chaume – Arnaud Cotes du Rhone ’05, France (Cotes)
This is a deeper style of Cotes that I am seeing a lot of lately and they are truly food wines. The wine is medium bodied with fresh, well defined spicy fruit and a give me another-glass finish. R 89 $10.99
Domaine Rossignol – Trapet ’05, Bourgogne, France (Burgundy)
The wine has nice depth and terrior. It is fruit driven with some balancing oak and is drinkable now as we discovered but will certainly age for several years. R 90 $19.99

Pork Cutlets With Mushrooms & Pan Gravy