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INGREDIENTS
- 4 pcs pork cutlets with bone
- 4 pcs shallots, thinly sliced
- 2 whole crushed garlic cloves
- 30 g butter
- 160 ml apple cider
- 3 tablespoons crème fraîche
- Pepper
- Salt
- 8 sage leaves
INSTRUCTIONS
- 1First, turn on the oven and preheat it to 160 °C. Meanwhile, make several cuts around the edges of the cutlets (to prevent the meat from curling during baking) and season them with salt and pepper on both sides.
- 2Heat a deep pan, add butter, and sauté the sliced shallots for a few minutes. Then add the cutlets and garlic cloves and sear them on medium heat for approximately 7 minutes on each side.
- 3Transfer the cutlets to a baking dish, sprinkle with sage leaves, pour all the pan drippings over them, and place in the oven to keep the meat warm.
- 4Reheat the pan to a higher temperature and pour in the cider. Cook for two minutes until the alcohol evaporates. Then add the crème fraîche and stir until the sauce thickens.
- 5Pour the finished sauce over the cutlets and serve.
Tip
Sage can be used fresh or dried. Serve best with potato purée or roasted potatoes.
La Bouchée
Inspired by Mediterranean cuisine, La Bouchée cooks dishes that will transport you to the Mediterranean. In this Brno restaurant, they cook only from quality ingredients that the chefs personally select.