Pork cutlets with prosciutto and apricots

PORK CUTLETS WITH PROSCIUTTO AND APRICOTS

PREPARATION: 15 min

COOKING: 8 to 10 min

SERVINGS : 4

CUTTINGS: Cutlets

INGREDIENTS

• 1/4 cup Flour 60 ml
• Salt and freshly ground pepper to taste
• 1 1/3 lb Québec Pork cutlets 600 g
• 1 1/2 tbsp Olive oil 22 ml
• 1/3 cup Prosciutto, diced 80 ml
• 1 tbsp Butter 1 tbsp
• 2 French shallots, chopped
• 1/2 cup White wine 1/2 cup
• 1/2 cup Chicken broth 125 ml
• 1/4 cup Diced dried apricots 60 ml

PREPARATION

1. Season flour with salt and pepper. Coat pork cutlets and set aside. Heat oil in a skillet and sauté prosciutto cubes 2 min. Set aside on a plate.
2. In the same pan, melt the butter and quickly sear the pork, about 1 min on each side. Set aside with the prosciutto.
3. Brown the shallot in the pan and deglaze with the white wine, reducing by a third.
4. Add stock and apricots. Cook for 2 min.
5. Add the pork and prosciutto, simmer for 3-4 min and adjust the seasoning.

NB: At the deli, ask for a thick slice of prosciutto to be diced.

SERVING SUGGESTION

Serve pork on yellow-fleshed mashed potatoes and asparagus.