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Azorean-style Pork Cutlets Recipe

Ingredients

How to make it

  • In a large bowl, add the wine, garlic, colorau, pimenta moida and bay leaves and mix together well. Add the pork cutlets and marinate 30 to 40 minutes.
  • Place a large, deep pan on medium-high meat. Add olive oil. When oil begins to smoke, brown the sides of each cutlet and set aside to keep warm.
  • Add the chopped shallots to the pan and simmer until they begin to brown lightly.
  • Increase the heat to high and immediately add the marinade to the pan to deglaze it.
  • Adjust heat until the mix is at a high simmer. Add the red pepper an 1/3 of the chopped parsley.
  • Continue simmering the sauce until it is thick and rich. Remove the bay leaves.
  • Reintroduce the meat and coat it well in the sauce as it warms.
  • Remove from heat and let sit for about 5 minutes.
  • Plate with the gravy spooned over it and garnished with chopped parsley. Pair it with rice or potatoes or serve it in rolls as a sandwich.

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The Cook

habsgirl Kitchener, Canada

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