1, Preheat oven to 350ºF.
2. On TOP of your stove:
3. Brown pork cutlets in a large skillet.
4. Increase the sauce amounts for more than four cutlets.
5. Add Chardonnay and scrape the brown pork
bits from the bottom of the pan as the wine heats.
6. When bubbling, return the pork to the pan along with sliced
fresh mushrooms.
7. Add orange zest.
8. When bubbling resumes, transfer all to an oven-proof pan, cover.
9. Cook in oven until the pork cutlets are well-cooked.
(I have a pan that goes from stove top to oven so there's
no fussing with *transfer*.)
10. Return to your stove top.
11. Remove some sauce arrowroot to thicken.
12. Stir until very smooth.
13. Return to the larger pan.
14. Cook and stir until the sauce
thickens and GLAZES. It will become very shiny.
Serving suggestion:
I like to serve this with new, red bliss, or parslied potatoes, steamed, whole green beans, and
steamed julienned carrots.
I often serve Fettuccine Alfredo prior to the above ... a small portion.
Light rolls and
butter ... of course.
And a *lighter side* dessert such as fresh fruit tarts with Grand Marnier sauce. Delicious!
Bon
appetit!
