Pork Cutlets with Onions


Dear Sir:

The following is a contribution to Sunset Magazine's Chefs of the West. We enjoy it as an extremely simple, hearty meal. It's great for those nights when a "low effort" meal is required.

Pork Cutlets with Onions

James Speed Hensinger

Makes 2 servings.


1 tablespoon peanut oil
1/16 teaspoon garlic puree, or 1/2 clove garlic mashed and minced
2 center cut pork loin chops 3/4 inch thick (boneless)
3 tablespoons dry sherry
1 10 3/4oz can Campbell's cream of mushroom condensed soup
2 tablespoons A-1 sauce
1/4 teaspoon allspice
1/2 teaspoon dried tarragon (crushed)
2 tablespoons fresh lemon juice
1 tablespoon capers
1 15oz can whole petite white onions (drained)

Brown chops with garlic in oil in a small (8") ovenproof lidded pan.

Deglaze pan with a splash (3 tablespoons) of dry sherry and scrape brown bits loose.

Reduce heat.

Add remaining ingredients (except onions).

Stir to blend sauce.

Add onions and submerge them in the sauce.

Cover and bake in a 325 degree oven for 30 minutes or until meat is tender.

Enjoy!



Copyright © J. S. Hensinger