For supper tonight I'm making breaded and fried pork cutlets. I have both a nice pork tenderloin and a hankering for something fried, crunchy, and tasty.
I also have a desire for a sauce on said pork cutlets. A rich sauce. A creamy sauce. A spicy sauce. All those things in one honking great sauce.
- 1 large shallot, diced
- 1 large red jalapeno, diced
- 1 large clove of garlic, diced
- 1/8th pound of butter
- 1 heaping tablespoon flour
- 1/2 cup of Riesling wine
- 1 cup Half& Half
- 1 tablespoon Worcestershire sauce
- Fresh ground black pepper and salt to taste
Sauté the diced veg in a sauce pan with the butter till soft and beginning to brown on the edges, and then toss in the flour. Stir to incorporate, and then cook for about two minutes. Pour in the wine, and cook for few minutes while stirring. The mix in the pan will seize up thick, but don't sweat that. We are not cooking out all the alcohol, so be aware of that.
Now everything else goes in while the stirring continues. Stir and cook till you like the thickness, and then hit it with an immersion blender (or counter blender) for just a bit to make it smoother. Not smooth, but smoother. Those soft little lumpy flavor bombs are exactly what we want.
Once blended, set it off the heat, covered. Just let it rest now till the food is ready. The flavor is developing and getting happy. Reheat gently before serving over... well... everything. Pork cutlets, home fries, cabbage, an old shoe, whatever.
Try this one folks. It's like sex in a sauce pan.
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