Pork Cutlets with Raspberry Sauce & Asparagus
Pork Cutlets with Raspberry Sauce & Asparagus Ingredients (6 Servings)
- 1 tsp. dried thyme, crushed
- 1 tsp. dried sage, crushed
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 6 pork cutlets
- 1 ½ tbs. butter
- 1 ½ tbs. extra virgin olive oil
- 1/2 cup seedless raspberry jam
- 3 tbs. orange juice
- 3 tbs. white wine vinegar
- 1 bunch asparagus spears
- 1 tsp. butter
- ¼ tsp. kosher salt
- 3 cups water
Season the pork cutlets with the thyme, sage, kosher salt and freshly ground black pepper.
Combine the butter and extra virgin olive oil in a large skillet over medium heat.
Add the pork cutlets to the skillet and cook them until well browned, about 4 minutes on each side.
Remove the pork cutlets from the skillet.
Wrap the pork cutlets in foil to keep warm and set aside.
In the meantime…
Place the 3 cups of water in the bottom half of a steamer pan set.
Add the salt, butter and bring them to a boil.
Trim or snap off the dry ends of the asparagus.
Place them in the top half of the steamer pan set.
Steam until the asparagus is tender, for about 5 to 10 minutes.
Set aside to cool off.
In the same skillet used for the pork cutlets, add the jam, orange juice, and white wine vinegar and stir well, until all ingredients are combined.
Bring the mixture to a boil and cook until the sauce has thickened, for about 3 minutes.
Return the pork cutlets to the skillet and coat them in the raspberry sauce.
Plate the pork cutlets and asparagus and serve warm.