Pork cutlets with beer and rasher bacon gravy

  • Preparation Time5 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
4 bone-in pork cutlets, just over 2.5cm thick
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil, plus a drizzle
2 thick slices smoky rasher bacon from deli counter, diced 0.5cm thick
1 medium onion, diced 0.5cm thick
1 rounded tbsp plain flour
1 bottle amber to dark German beer
120ml stock
Chopped parsley, for garnish
1) Season the cutlets liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat and, when the oil smokes, add the cutlets and cook, turning once, until caramelised and the meat is just turning firm, about 10 to 12 minutes. Remove cutlets to a platter and cover with foil. Reserve.

2) Add a drizzle more oil to the pan, add the rasher bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the rasher bacon until soft, 6 to 7 minutes. Sprinkle in plain flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper.

Pour the gravy over the cutlets, sprinkle with parsley and serve immediately.

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