Name: Pork Cutlets with Cranberry Wine Sauce
Ingredients: 1 tbsp. olive oil; 4 boneless pork cutlets, 1/2-inch thick; Salt and pepper, to taste; 2 cloves garlic, minced; 1 cup dry white wine; 1-¼ cups whole berry cranberry sauce; 1 tbsp. fresh sage leaves, thinly sliced; 1-1/2 tsp. fresh thyme, chopped; 1 tbsp. Italian flat leaf parsley, chopped

Pork Cutlets with Cranberry Wine Sauce

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Ingredients

1 tbsp. olive oil
4 boneless pork cutlets, 1/2-inch thick
Salt and pepper, to taste
2 cloves garlic, minced
1 cup dry white wine
1-¼ cups whole berry cranberry sauce
1 tbsp. fresh sage leaves, thinly sliced
1-1/2 tsp. fresh thyme, chopped
1 tbsp. Italian flat leaf parsley, chopped

Instructions

Pre-heat oven to 350°F.
Heat the olive oil, in a large skillet, over medium-high heat.
Season the pork with salt and pepper.
Fry in the oil until browned on each side; 2 to 3 minutes; transfer the pork to a baking dish.
Bake in the pre-heated oven until cooked through and no longer pink in the centers; about 5 minutes; remove from the oven.
Reduce the heat, under the skillet, to medium, and add the garlic.
Cook and stir just until fragrant; about 30 seconds.
Stir in the wine and cranberry sauce; simmer for a few minutes until the sauce thickens slightly; 2 to 3 minutes.
Stir in sage and thyme; return the pork to the skillet and turn to coat with the sauce.
Pour sauce over cutlets and bake in oven for 10 minutes.

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