I love getting feedback on recipes and pairings. It helps me know things are working and has provided great information for future recipes. But inspiring others to do their own recipes and parings is even more rewarding! I am thrilled to highlight the community recipes and pairing for you all. This one is from my brother-in-law, Michael Korinko.
Mike’s Pork Cutlet & Beurre Blanc
During a recent visit with my in-laws, I decided to take Simply Paired on the road. I challenged my brother-in-law Mike, who is an excellent cook, to come up with a dish and pairing for our Saturday night get-together. He chose his Pork Cutlet & Beurre Blanc Sauce paired with a White Burgundy from France. I have to say, the craftsmanship in pounding the cutlets wafer-thin, precisely breading them, and then delicately frying them was quite impressive!. With the sauce and simple sauteed pea accompaniment, it was a great dish!
For the pairing, he chose a lovely White Burgundy. We all thought it would be a perfect complement, and it was! The creaminess and the bright acidity of this wine paired beautifully with the richness of the pork and sauce. We also decided to try the Finger Lakes Riesling I brought to see how that wine would stack up against this dish. The Reisling, from Ravine Vineyard, was very crisp and refreshing with a touch of minerality and lemon curd that really paired well with the lemon in the buerre blanc sauce. Another great pairing! I am just learning about Riesling wine and so far, I am loving it!
Pork Cutlet & Beurre Blanc
Ingredients
- Pork -
- 4 boneless center-cut loin chops, about 6-8 ounces each
- Kosher salt
- ½ cup of good mayonnaise and 2 tablespoons of good Dijon mustard
- Canola oil, for frying
- Panko bread crumbs
- ¼ teaspoon Ground Cayenne Pepper
- Beurre Blanc –
- ¼ cup of un-oaked white wine (preferably white burgundy)
- 1 shallot, finely chopped
- ¼ cup of heavy cream
- 1 stick (8 tablespoons) cold unsalted butter, cut into small cubes.
- Kosher salt and fresh coarse ground pepper (tri-color peppercorns work best)
- 3 teaspoons of freshly squeezed lemon juice
- Chopped parsley for the garnish
- Peas –
- 2 tablespoons extra-virgin olive oil
- 2 small shallots, finely chopped
- 1 clove of garlic (or 2), finely chopped
- One 10oz bag frozen peas, thawed
- 1 tablespoon of lemon zest plus 1 ½ tablespoon fresh lemon juice (1/2 lemon)
- Kosher salt and fresh coarse ground pepper (tri-color peppercorns work best)
Directions
- Step 1 Preheat the oven to 200 degrees F
- Step 2 For the pork: On a clean cutting board, trim off excess fat, place the chops between layers of plastic wrap and use a meat mallet (side with tenderizer teeth) to pound the chops to an even thickness of about 1/4 inch. Mix the panko breadcrumbs with the cayenne pepper and spread it on a plate. Add about 1/2 inch of canola oil to a non-stick frying pan and heat to medium. One-piece at a time evenly coats each cutlet in the mayonnaise/Dijon mustard mixture. Dredge the pork in the breadcrumb mixture, pressing the cutlet firmly in the mixture. Carefully place the pork in the hot oil and cook until golden on the underside, about 3 minutes. Flip and cook until golden on the second side, for 3 minutes. Drain on a paper towel-lined plate, lightly salt the cutlet immediately after removing from frying, and then transfer to a cooling rack set over a baking sheet and place in the oven to keep warm.
- Step 3 For the peas: Heat a medium skillet over medium heat. Add olive oil. When the oil is hot, add the shallots and garlic and cook, stirring frequently, until softened, for 1 to 2 minutes. Add the peas, lemon zest, and lemon juice, and toss to coat. Season with salt and pepper and keep warm.
- Step 4 For the beurre blanc: Combine the white wine and shallot in a small saucepan. Bring to simmer and cook until the wine is reduced by half. Add the cream and bring to a boil
- Step 5 let boil 30 seconds to 1 minute to thicken. Season with salt and pepper. Reduce heat to low and begin whisking in the cold butter, a piece or two at a time until the sauce is thick and glossy (do not let the sauce boil). Whisk in the lemon juice and season with salt and pepper. Keep warm.
- Step 6 Serve the pork with the peas, drizzled with the beurre blanc, and garnish with parsley.
