Walnut Tarragon Pork Cutlets
Fresh tarragon can be used in place of dried tarragon. Use 1 tablespoon of fresh tarragon in place of 1 teaspoon of dried tarragon.
INGREDIENTS | SERVES 4
- 2 teaspoons olive oil
- 4 boneless pork loin chops
- Salt and pepper to taste
- ½ cup dry white wine
- ½ cup chopped walnuts
- ½ teaspoon cinnamon
- 1 teaspoon dried tarragon
- ½ cup unsweetened applesauce (used on reheating day)
Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side.
Add the wine, walnuts, cinnamon, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10–15 minutes, until the pork is no longer pink in the center.
Remove the pork chops from the skillet, set aside to cool, and freeze. Freeze sauce separately.
Defrost chops and sauce overnight in the refrigerator.
Place chops in pan with sauce and cook covered over medium-low heat for 30 minutes or until chops are warmed through. Remove the pork chops from the skillet, and keep warm.
Add applesauce to the sauce, and heat an additional 5 minutes. Pour sauce over the pork chops and serve.
Calories: 442 | Fat: 37g | Protein: 20g | Sodium: 47mg | Carbohydrates: 6g | Fiber: 2g