Pork Cutlets with Pear Pan Sauce and Blue Cheese

Wednesday April 13

The recipe came from Caprial and John's TV show (which Barbara sometimes watches when she's lunching at home), adapted by America's other culinary fun couple.

5-6 ounces pork cutlets (we had five thin-sliced cutlets, from a pork tenderloin)

Salt and black pepper

butter

flour

1 big pear, peeled and diced

2 Tbsp pear brandy (okay, cognac)

1/4 cup white wine

1 clove garlic, chopped

1/2 tablespoon apple cider vinegar

1 teaspoon chopped fresh parsley

2 Tbsp unsalted butter

Salt and black pepper

1/4 cup crumbled blue cheese for garnish

Season some flour with salt and black pepper in a bag. Heat butter in a sauté pan, shake the cutlets in the bag and place in the pan; cook each side until golden brown, about 2-3 minutes per side. Remove from the pan and keep warm.

To prepare the sauce, add the pears to the pan. Add the cognac, flame, and then add wine; cook until about 1/4 cup of liquid remains. Add the garlic, vinegar, parsley, and the butter, and whisk. Season with salt and black pepper if needed, pour over the warm cutlets and garnish with blue cheese.

We had this with a bottle suggested by the guy at Findlay Market Wines: Massarosa Frascati Superiore 2008, with delicious lemony flavors.