Who doesn’t love pork tenderloin and who doesn’t love a delicious wine sauce? No one I know!! I hope your family loves this recipe as much as mine did. You can also prepare this with Circle B Ranch Pork Chops! Enjoy!
Chicken Francaise is one of our favorite dishes to eat and to make. So why not make it with Circle B Ranch pork cutlets?? This recipe came out delicious. Enjoy!
1# Circle B Ranch Pork Cutlets
Salt and pepper
1 cup all-purpose flour
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
2 lemons, 1 sliced
1/2 cup freshly grated Parmigiano-Reggiano cheese
Olive oil for shallow frying
2 tablespoons butter
1/2 cup dry white wine
1/2 cup chicken stock
Season the pork cutlets with salt and pepper.
In a shallow dish, combine the flour with salt, pepper, granulated garlic and granulated onion.
In another shallow dish, beat eggs with juice of 1 lemon and Parm; season with salt and pepper.
Pour a thin layer of oil in a large, shallow skillet and heat over medium to medium-high heat. Warm a large serving platter in a low temp oven.
Coat the cutlets in flour then egg mixture and cook 2 cutlets at a time for 6-8 minutes, turning occasionally, until evenly golden and puffed. Keep cutlets warm on the platter while you finish cooking the remaining pieces.
Coat the butter in flour and reserve. Wipe out pan, add lemon halves and brown; reserve.
Add the flour-coated butter to pan and melt. Whisk in wine, reduce 15 seconds, add stock and slightly thicken; season to taste.
Top the pork cutlets with lemon slices and sauce. Serve with wilted spinach or grilled asparagus alongside.
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
ason the pork chops with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the pork and cook just until brown, about 4 minutes per side. Transfer the pork to a plate.
Meanwhile, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Return the pork and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the pork is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Serve with roasted potatoes and spoon the pork mixture over top. Garnish with parsley sprigs and serve.