0 recipes from contoocook and beyond


l lb. pork cutlets
l-l/2 tbps. butter
l-l/2 tbps. vegetable oil
l large firm but ripe pear, cored, thinly sliced
l tsp. dried crumbled thyme
2 garlic cloves, minced
3 tbps. red wine vinegar
3/4 cup chicken stock
l tbps. Cognac or brandy
l/4 stick butter
Flatten pork betgsween sheets of waxed paper to l/4″ thick. Season
with s&p. Melt butter with oil in heavy skillet over med-high heat
or divide between 2 skillets. Add pork & cook until brown & just
cooked thru, about 2 mins. per side. Transfer to large serving
platter. Add pear slices to skillet. Saute over med-high heat until
light brown about 3 mins. Add thyme & garlic. Cook l min. Add
vinegar & cook 30 seconds, scraping bottom of pan. Mix in stock and
Cognac. Simmer until sauce is slightly reduced & pears are tender,
about 3 mins. Whisk in butter. Return cutlets & any juices to
skillet. Cook mixture until heated through. Arrange cutlets on
serving platter. Pour sauce over. Serve immediately.
Serves 4. Bon Appetit Sept. l990

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