Recipe courtesy Rachael Ray
Programme: 30 Minute Meals
5 mins
25 mins
Easy
4
4 bone-in pork cutlets, just over 2.5cm thick
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil, plus a drizzle
2 thick slices smoky rasher bacon from deli counter, diced 1cm
1 medium onion, diced 1cm
1 rounded tbsp plain flour
1 bottle amber to dark German beer
120ml stock
Chopped parsley, for garnish
2) In a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve.
3) Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.
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