Honey Garlic Pasture Raised Pork Cutlets
Featured by Lauren Scott w/ the Houston Dinner Club - Learn more about Lauren and her content at the links below!
Pork cutlets are a favorite weeknight dinner in my house on cool nights. They are versatile, easy, and comforting!
Try them with Bingham Family 2018 Reserve Viognier or 2016 Dirt Farmer Red Blend (amazing!).
Credit: Café Delites
2 1915 Farm pork cutlets
½ tsp garlic powder
1 tbsp olive oil
1 tbsp butter
3 cloves of garlic, minced
1/3 c. honey
1/3 c. chicken broth or water
1 tbsp vinegar (rice wine, apple cider, or any white vinegar will do!)
Salt and pepper, to taste
Season pork cutlets with salt, pepper, and garlic powder. Heat oil in cast iron skillet on medium- high heat, until oil is shimmering. Sear pork cutlets on both sides until golden and cooked through (4-5 minutes per side, depending on thickness). Transfer pork cutlets to a plate. Reduce heat to medium, and melt butter in pan, scraping up brown bits from bottom of the pan. Add minced garlic to pan, and sauté until fragrant, about 30 secs. Add honey, water, and vinegar. Increased heat to medium-high and stir occasionally, continuing to cook until sauce reduces and thickens slightly, about 3 to 4 minutes. Once sauce has thickened some, add pork back into the pan, and turn pork cutlets to coat in the sauce. Continue to cook for another minute or two until edges, are slightly charred.
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