How to make it

  • In a large bowl, add the wine, garlic, colorau, pimenta moida and bay leaves and mix together well. Add the pork cutlets and marinate 30 to 40 minutes.
  • Place a large, deep pan on medium-high meat. Add olive oil. When oil begins to smoke, brown the sides of each cutlet and set aside to keep warm.
  • Add the chopped shallots to the pan and simmer until they begin to brown lightly.
  • Increase the heat to high and immediately add the marinade to the pan to deglaze it.
  • Adjust heat until the mix is at a high simmer. Add the red pepper an 1/3 of the chopped parsley.
  • Continue simmering the sauce until it is thick and rich. Remove the bay leaves.
  • Reintroduce the meat and coat it well in the sauce as it warms.
  • Remove from heat and let sit for about 5 minutes.
  • Plate with the gravy spooned over it and garnished with chopped parsley. Pair it with rice or potatoes or serve it in rolls as a sandwich.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes