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Ingredients

1/4 cup (60ml) olive oil
2 onions, thinly sliced
1 tablespoon caster sugar
1 1/2 tablespoons flour
4 (about 200g each) pork cutlets
150ml sherry vinegar*
300ml dry sherry
2 garlic cloves, crushed
2 tablespoons chopped fresh tarragon
150ml creme fraiche
Mashed potatoes, to serve
Snow peas, steamed, shredded, to serve

Method

Step 1 Heat half the oil in a heavy-based frypan, then add onions and cook over low heat for 15 minutes or until golden and caramelised. Add sugar, stir to dissolve, then remove from the pan and set aside.
Step 2 Season flour with salt and pepper. Coat pork in seasoned flour. Add the remaining oil to the pan and fry pork over medium-high heat for 1-2 minutes or until golden on both sides. Return onions to frypan with vinegar, sherry, garlic and tarragon. Bring to the boil, then reduce heat to low and simmer for 20 minutes or until pork is just cooked through.
Step 3 Remove pork and keep warm. Cook sauce over high heat for 3-4 minutes or until reduced by half. Stir in creme fraiche and cook for 2-3 minutes.
Step 4 Serve cutlets on mashed potato, snow peas and with the sauce and onions poured over the top.

Pork cutlets with sherry vinegar

How to make Pork cutlets with sherry vinegar

Ingredients

Method