Time: 50 min.
Complexity: easily
Servings: 4

Fried pork loin cutlets on the bone will look even more festive if stuffed with dried fruit and nuts. For this recipe, choose thick cutlets that allow you to cut a pocket in the side for the filling. The stuffed cutlets are pan-fried and finished in the oven. Serve drizzled with homemade creamy mustard and Calvados sauce.

Ingredients:

• 4 natural pork chops, 5 cm thick, on the bone
• 1/4 cup dried cranberries
• 1/4 tbsp. coarsely chopped dried apricots
• 2 tbsp whole almonds, toasted and chopped
• 1 tbsp unsalted butter, softened
• 1/4 tsp fennel seeds, toasted and crushed
• 1 medium shallot, chopped
• 3 tablespoons of vegetable oil
• 1/4 cup Calvados, Cognac or Brandy
• 1 cup chicken broth, homemade or store-bought, lightly salted
• 0.5 cups heavy cream
• 2 teaspoons Dijon mustard

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork loin, dried cranberries, dried apricots, almond, cream, Dijon mustard, fennel seeds, brandy

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Preparation:

Step 1
• Place the dried fruit in a small bowl. Pour 1/4 cup boiling water over it and set aside for 10 minutes to soften. Remove the cranberries and dried apricots from the water, reserving the water. Pulse the dried fruit in a food processor with the nuts, butter, fennel, and half a shallot until finely chopped. Season with salt and pepper to taste.
Step 2
• Transfer to a small, resealable plastic bag or pastry bag. Snip off the corner by about 0.5 cm. Using a small knife, cut a pocket in the rounded side of each patty. Place the tip of the bag into the pocket and squeeze a quarter of the filling into the patty. Repeat with the remaining patties and filling.
Step 3
• Preheat oven to 175°C. Pat the patties dry with paper towels and season with salt and pepper.
Step 4
• Heat vegetable oil in a large skillet over medium-high heat. Cook the patties on one side until well-browned, about 5 minutes. Using tongs, sear the sides of the patties. Flip and cook the other side for about 2 minutes. Transfer the patties to a baking sheet and bake until an electronic meat thermometer inserted into the center registers 135°F (57°C), about 15 minutes.
Step 5
• Prepare the sauceWhile the cutlets are cooking in the oven, drain the oil from the pan. Turn off the heat and add the Calvados and remaining shallots. Return the pan to the heat, being careful as the alcohol may flare up, and cook over high heat until the liquid has reduced by half and becomes slightly syrupy.
Step 6
• Add the broth and the apricot soaking water and simmer until the liquid has reduced by about a third. Add the cream and continue to simmer until it thickens slightly. Stir in the mustard. Season with salt and pepper to taste. Add any juices from the pan to the sauce. Divide the cutlets among 4 warm plates or a large platter. Pour the sauce over them and serve.

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