Boneless Pork Cutlets with Shallot Madeira Sauce
Elevate your weeknight dinners with these succulent Boneless Pork Cutlets with Shallot Madeira Sauce—a quick and elegant main dish that’s bursting with flavor. Tenderized boneless pork cutlets are lightly dredged in seasoned flour, pan-seared to golden perfection, and bathed in a luscious sauce crafted from aromatic shallots, rich Madeira wine, savory chicken stock, and a touch of creamy indulgence. This dish strikes the perfect balance between simplicity and sophistication, coming together in just 35 minutes from start to finish. Perfect for impressing guests or treating yourself, these cutlets pair beautifully with mashed potatoes, roasted vegetables, or a slice of crusty bread to soak up the velvety sauce. Discover a restaurant-quality meal that’s easy enough for a cozy evening at home!
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Recipe Information
Ingredients
- 4 pieces boneless pork cutlets
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 tablespoons olive oil
- 2 large shallots
- 0.5 cups Madeira wine
- 0.5 cups chicken stock
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley
Instructions
Place the boneless pork cutlets on a cutting board. Use a meat mallet to pound them to about 1/2-inch thickness.
In a shallow dish, mix the flour, salt, and black pepper. Lightly dredge each pork cutlet in the flour mixture, shaking off any excess.
Heat a large skillet over medium-high heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil to the skillet.
Once the butter is melted and the pan is hot, add the pork cutlets in a single layer. Cook for 2-3 minutes on each side, until golden brown and cooked through. Remove the cutlets and set aside on a plate.
Lower the heat to medium. Add the remaining tablespoon of butter to the skillet. Add the finely chopped shallots and sauté for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the Madeira wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and let it simmer for another 3-4 minutes to thicken.
Reduce the heat to low and stir in the heavy cream. Adjust seasoning with additional salt and pepper if needed.
Return the pork cutlets to the skillet, spooning the sauce over them to coat. Let them warm through for 2-3 minutes.
Transfer the cutlets to serving plates, spooning extra sauce on top. Garnish with chopped fresh parsley.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.3 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 131 mg | 10% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
