Smoked Cheese Sauce with Pork Cutlets
Ingredients
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 8 Small Pork cutlets
- 2 cloves garlic
- 3 1/2 cups button mushrooms
- 1 1/4 cups frozen peas, thawed
- 4 Tbsp Brandy
- 1 cup whipping cream
- 5 oz smoked sheep's milk cheese, diced
- salt and pepper
- flat leaf parsley to garnish
Instructions
Melt half the butter with the oil in a large, heavy frying pan. Season the cutlets with plenty of pepper and brown them in batches on each side over high heat.
Reduce the heat and cook for about 5 minutes on each side until just done. The cutlets should feel firm to the touch, with a very light springiness. Lift the cutlets onto a serving dish and keep hot.
Add the remaining butter to the pan. When it melts, stir-fry the garlic and smushrooms for about 3 minutes.
Add the peas, pour in the brandy and cook until all the pan jices have been absorbed. Season lightly.
Using a slotted spoon, remove the mushrooms and peas and place on top of the cutlets. Pour the cream into the pan.
Stir in the diced cheese. Heat gently until the cheese has melted. Season with the pepper only and pour onto the cutlets and vegetables. Serve imediately, garnished with sprigs of flat-leaf parsley.
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