Recipe: Sauteed Pork Cutlets with Green Peppercorn Sauce (serves 2)

SAUTEED PORK CUTLETS WITH GREEN PEPPERCORN SAUCE

4 (3 ounces each) boneless pork loin cutlets, each about 1/2-inch thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 small shallot, minced
1 small garlic clove, mined
1 1/2 teaspoons green peppercorns, lightly crushed with the side of a knife or in a mortar with a pestle
1/2 cup dry vermouth
2 tablespoons white Worcestershire sauce*
1 tablespoon unsalted butter, at room temperature

Season pork chops with salt and pepper. Heat a large skillet or saute pan, preferably nonstick or cast-iron pan, over medium-high heat. Swirl in oil, then slip chops into pan over medium-high heat. Cook for 5 minutes, then turn with tongs or fork. If oil begins to smoke, reduce heat to medium.

Add shallot, garlic and green peppercorns; continue cooking for 3 minutes, stirring occasionally so vegetables don't stick.

Pour in vermouth and bring mixture to a boil. Boil for 1 minute, then stir in white Worcestershire sauce. Simmer for 30 seconds, just to reduce slightly, then swirl in butter, stirring just until melted and incorporated into sauce. Serve immediately.

*White Worcestershire sauce is sometimes labeled "Worcestershire for Chicken." It's a lighter blend, made with sauternes, a sweet wine. Don't substitute regular Worcestershire sauce, which will overpower the peppercorns. If you can't find white Worcestershire, substitute 1 1/2 tablespoons dry sherry, 1/2 teaspoon cider vinegar, 1/4 teaspoon sugar and 1/4 teaspoon salt, mixed together

Servings: 2
Source: Cooking for Two: 120 Recipes for Every Day and Those Special Nights by Bruce Weinstein and Mark Scarbrough