Pork Cutlets with Sweet Potatoes and Maple Pan Sauce
By America's Test KitchenPublished on October 7, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds sweet potatoes, peeled and cut into ½-inch pieces¼ cup vegetable oil Salt and pepper 2 teaspoons garam masala 2 teaspoons ground cumin 8 (3-ounce) boneless pork cutlets, ¼ inch thick, trimmed4 garlic cloves, sliced thin½ cup maple syrup 2 tablespoons Dijon mustard 2 tablespoons cider vinegar
Instructions
- Combine potatoes, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Cover and microwave until potatoes are nearly tender, about 7 minutes; set aside.
- Meanwhile, combine garam masala, cumin, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Pat cutlets dry with paper towels and season with spice mixture. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 cutlets to skillet and cook until well browned and cooked through, about 2 minutes per side. Transfer to plate and tent with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining 4 cutlets.
- Add potatoes and garlic to now-empty skillet and cook over medium heat until browned and tender, about 5 minutes; transfer to platter. Add maple syrup, mustard, vinegar, and any accumulated pork juices to now-empty skillet and simmer over medium heat until thickened, about 2 minutes. Transfer cutlets to platter with potatoes and pour sauce over top. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 pounds sweet potatoes, peeled and cut into ½-inch pieces
¼ cup vegetable oil
Salt and pepper
2 teaspoons garam masala
2 teaspoons ground cumin
8 (3-ounce) boneless pork cutlets, ¼ inch thick, trimmed
4 garlic cloves, sliced thin
½ cup maple syrup
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
Ingredients
2 pounds sweet potatoes, peeled and cut into ½-inch pieces
¼ cup vegetable oil
Salt and pepper
2 teaspoons garam masala
2 teaspoons ground cumin
8 (3-ounce) boneless pork cutlets, ¼ inch thick, trimmed
4 garlic cloves, sliced thin
½ cup maple syrup
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
Ingredients
2 pounds sweet potatoes, peeled and cut into ½-inch pieces
¼ cup vegetable oil
Salt and pepper
2 teaspoons garam masala
2 teaspoons ground cumin
8 (3-ounce) boneless pork cutlets, ¼ inch thick, trimmed
4 garlic cloves, sliced thin
½ cup maple syrup
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
Why This Recipe Works
We start the sweet potatoes in the microwave and then finish them in the skillet that we used to brown the pork.
Instructions
- Combine potatoes, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper in large bowl. Cover and microwave until potatoes are nearly tender, about 7 minutes; set aside.
- Meanwhile, combine garam masala, cumin, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Pat cutlets dry with paper towels and season with spice mixture. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 cutlets to skillet and cook until well browned and cooked through, about 2 minutes per side. Transfer to plate and tent with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining 4 cutlets.
- Add potatoes and garlic to now-empty skillet and cook over medium heat until browned and tender, about 5 minutes; transfer to platter. Add maple syrup, mustard, vinegar, and any accumulated pork juices to now-empty skillet and simmer over medium heat until thickened, about 2 minutes. Transfer cutlets to platter with potatoes and pour sauce over top. Serve.
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