Ingredients:
60 ml olive oil
2 onions, thinly sliced
1 tablespoon caster sugar
1 1/2 tablespoons flour
4 (200 g) pork cutlets
150 ml sherry wine vinegar
200 ml dry sherry
2 cloves garlic, crushed
2 tablespoons fresh tarragon, chopped
150 ml creme fraiche
Directions:
Heat half of the oil in a heavy based frypan, then add the onions and cook over low heat for about 15 mins or until they are golden and caramelised.
Add sugar, stir to dissolve, then remove from the pan and set aside.
Season flour with salt and pepper.
Coat the pork in the seasoned flour.
Add the remain oil to the pan and fry the pork over medium heat for 1-2 minutes or until golden on both sides.
Return onions to fry pan with vinegar, sherry, garlic and tarragon.
Bring to boil then reduce the heat to low and simmer for 20 mins until the pork is just cooked through.
Remove the pork and keep warm.
Cook the sauce over high heat for 3-4 minutes or until reduced by half.
Stir in creme fraiche and cook for 2-3 minutes.
These cutlets are good served on mashed potato and snow peas and with the onions and sauce poured over the top,.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.