Pork Cutlets with Bourbon Cream Sauce

By á-47

Ingredients

• 2 Tbsp. + 2 tea. flour
• 1 tea. chopped fresh thyme (or 1/2 tea. dried)
• 1/4 tea. salt
• 1/4 tea. pepper
• 4 (1/4 lb) pork cutlets, 1/4" thick
• 2 tea. olive oil
• 1/4 cup bourbon
• 2/3 cup chicken broth
• 1 tea. brown sugar
• 1/4 cup fat free half-and-half
• 1 te. flour
• 1/2 tea. chopped thyme, optional

Preparation

Step 1

Combine flour, thyme, salt and pepper on a sheet of wax paper. Coat pork cutlets one at a time, with flour mixture, shaking off any excess.

Heat 1 tea. olive oil in large nonstick skillet over medium heat. Add 2 cutlets and cook until lightly browned, 1-2 minutes per side. Transfer to a plate, cover loosely with foil and keep warm. Repeat with 1 tea. olive oil and remaining 2 cutlets.

To make sauce, add bourbon to skillet and cook, stirring constantly, until mixture starts to reduce, 20 seconds. Stir in chicken broth and brown sugar; bring to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, 1-2 minutes. Whisk half-and-half and 1 tea. flour in small bowl until smooth; stir in skillet. Cook, stirring constantly, until sauce is bubbly and thickens, 1 minute.

Serve pork topped with sauce. Sprinkle evenly with chopped fresh thyme (optional).