Boneless Pork Cutlets with Mushrooms
So grab yourself a plate and grab yourself a frying pan and in 10 minutes time, you will be tucking-in to a great little meal! If you like the thought of only one pan and one dish to wash... then read on!
I melted a little clarified butter in my frying pan and when it began to sizzle, I held the pork cutlets so that the little edge of fat alone touched the pan, so as to brown them off first. This of course also transferred a lot of good meat flavor to the butter. Next, I set the cutlets down and added a little crushed garlic and browned them off for a minute from each side.
Whilst they were frying, I quickly sliced the mushrooms and finely chopped a Spring onion and they went in next- I pushed the meat aside and let them soak up all of the fat and juices and begin to cook nicely. I sautéed them for 3-4 minutes and then added a splash of cider, a little nutmeg, salt, pepper and some finely chopped chives.
Once the mushrooms were good, I spooned them out onto my serving dish and cranked up the heat on the pork. I added a tiny drizzle of honey and a pinch of cinnamon, flipped the cutlets over so they were well coated and then served them up straight away on top of the mushrooms with a few fresh chives as a garnish... delicious!