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Pork Cutlet with Tarragon & Orange Cream

10 minutes Cook time 15 minutes Prep time 4 servings



On the stove

  1. In a dish, combine the pepper, tarragon, and half of the zest; season the cutlets with this blend. Cover with plastic wrap and refrigerate for at least 2 hours (or up to 12 hours).
  2. Heat the oil in a large pan over medium-high heat. Brown the cutlets for 2 minutes on each side. Place on a plate, cover, and keep warm.
  3. In the same pan, brown the shallots. Add the orange juice and white wine. Bring to a boil over high heat, scraping the bottom of the pan with a wooden spoon. Let reduce by a third, then stir in the cream. Simmer and stir until the sauce thickens. Season with salt and pepper.
  4. Serve cutlets with the sauce and garnish with remaining orange zest.

Nutritional value (per serving)

  • 290 calories
  • 21 g of protein
  • 17 g of fat
  • 7 g of carbohydrates
  • 1 g of fibre
  • 3 g of sugar
  • 94 mg of sodium
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