Name: Charcuterie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 pork cutlets (950g); 1 small brown onion (80g), chopped finely; 2 bacon rashers (140g), rind removed, sliced thinly; 2/3 cup (160ml) dry white wine; 2/3 cup (160ml) chicken stock; 1/3 cup (60g) cornichons, sliced thinly lengthways; 1/3 cup (40g) seeded green olives, sliced thinly; 2 teaspoon dijon mustard; 2 tablespoon finely chopped fresh flat-leaf parsley

Charcuterie

Serves 4

Makes 1 Cup

Prep

15M

Cook

35M

Total

50M

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Ingredients

1 tablespoon olive oil

4 pork cutlets (950g)

1 small brown onion (80g), chopped finely

2 bacon rashers (140g), rind removed, sliced thinly

2/3 cup (160ml) dry white wine

2/3 cup (160ml) chicken stock

1/3 cup (60g) cornichons, sliced thinly lengthways

1/3 cup (40g) seeded green olives, sliced thinly

2 teaspoon dijon mustard

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Heat oil in large frying pan; cook pork, in batches, until browned both sides and cooked as desired. Cover to keep warm.

2.Add onion and bacon to pan; cook, stirring, until onion softens.

3.Deglaze pan with wine, stirring until mixture reduces by half.

4.Stir in remaining ingredients; bring to a boil. Boil, uncovered, about 1 minute or until sauce thickens slightly.

Also goes well with grilled pork sausages; barbecued veal steaks; pan-fried chicken breasts.
Note

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Ingredients

Method

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