This recipe is easy
Pork Cutlet with Tarragon & Orange Cream
On the stove
- 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).
- 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.
- 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.
- Serve cutlets with the sauce and garnish with remaining orange zest.
Nutritional value (per serving)
- 290 calories
- 21 g proteins
- 17 g fat
- 7 g carbohydrates
- 1 g fibre
- 3 g sugar
- 94 mg sodium