Pork cutlets with pomegranate sauce
Description
The recipe won't take much time. First, fry the cutlets until fully cooked, then make a sauce from the pan fat, adding pomegranate juice, and garnish the dish with pomegranate seeds. These cutlets are perfect for a festive dinner. It's best to serve the cutlets immediately after cooking, without reheating. Serve hot.
Instructions
- 1
Step 1
1. Wash the meat, pat it dry, and season with salt and pepper. Heat a skillet with vegetable oil, place the meat in the skillet, and fry for about 3-5 minutes until it turns golden brown.
- 2
Step 2
2. Transfer the cutlets to a plate and cover with foil. Return the skillet to the heat and add the finely chopped onion; sauté for 45 seconds. Pour pomegranate juice, honey, vinegar, and thyme into the skillet, and cook for 5–7 minutes. Remove the thyme and add cold butter, then whisk vigorously until well combined.
- 3
Step 3
3. Place the cutlet on a plate, pour over the prepared sauce, and garnish with pomegranate seeds and chopped parsley. Serve immediately.