Pork Cutlets with Sherry Vinegar

Ingredients

• 60 ml olive oil
• 2 onions, thinly sliced
• 1 tablespoon caster sugar
• 1 1/2 tablespoons flour

• 4 (200 g)  pork cutlets
• 150 ml sherry wine vinegar
• 200 ml dry sherry
• 2 cloves garlic, crushed
• 2 tablespoons fresh tarragon, chopped
• 150 ml creme fraiche

Directions

1. 1

   Heat half of the oil in a heavy based frypan, then add the onions and cook over low heat for about 15 mins or until they are golden and caramelised.

2. 2

   Add sugar, stir to dissolve, then remove from the pan and set aside.

3. 3

   Season flour with salt and pepper.

4. 4

   Coat the pork in the seasoned flour.

5. 5

   Add the remain oil to the pan and fry the pork over medium heat for 1-2 minutes or until golden on both sides.

6. 6

   Return onions to fry pan with vinegar, sherry, garlic and tarragon.

7. 7

   Bring to boil then reduce the heat to low and simmer for 20 mins until the pork is just cooked through.

8. 8

   Remove the pork and keep warm.

9. 9

   Cook the sauce over high heat for 3-4 minutes or until reduced by half.

10. 10

    Stir in creme fraiche and cook for 2-3 minutes.

11. 11

    These cutlets are good served on mashed potato and snow peas and with the onions and sauce poured over the top,.