Pork Cutlets with Mushrooms

Name: Pork Cutlets with Mushrooms
Yield: 4
Ingredients: 4 medium pork cutlets; 4 cloves of garlic; 1/2 cup dry white wine or vermouth; 4 sprigs of thyme; 2 sprigs of parsley; 4 stalks of celery, washed and finely chopped; 1 tablespoon butter; 1 tablespoon brown sugar; 2 cups mushrooms, stems removed and caps sliced; 120g cheddar or Emmental cheese, grated; For serving; 2 tablespoons butter

1
4 medium pork cutlets
2
4 cloves of garlic
3
1/2 cup dry white wine or vermouth
4
4 sprigs of thyme
5
2 sprigs of parsley
6
4 stalks of celery, washed and finely chopped
7
1 tablespoon butter
8
1 tablespoon brown sugar
9
2 cups mushrooms, stems removed and caps sliced
10
120g cheddar or Emmental cheese, grated
11
For serving
12
2 tablespoons butter

Ingredients

1
4 medium pork cutlets
2
4 cloves of garlic
3
1/2 cup dry white wine or vermouth
4
4 sprigs of thyme
5
2 sprigs of parsley
6
4 stalks of celery, washed and finely chopped
7
1 tablespoon butter
8
1 tablespoon brown sugar
9
2 cups mushrooms, stems removed and caps sliced
10
120g cheddar or Emmental cheese, grated
11
For serving
12
2 tablespoons butter

Directions

1
Preheat the oven to high heat
2
Butter a baking dish and place the pork cutlets
3
Place a clove of garlic on each cutlet, add the wine, thyme, parsley, and celery, and put the dish in the oven until the meat is tender
4
In a skillet, sauté the celery in butter for 5 minutes
5
Sprinkle brown sugar on the mushrooms and add to the celery mixture
6
Cook over low heat for 10 minutes or until the mushrooms are tender. Reserve
7
Remove the pork cutlets from the oven
8
Remove the thyme and parsley
9
Sprinkle grated cheese on top of each cutlet and drizzle with pan juices
10
Serve with the reserved mushroom mixture
11
You can add more flavor to the mushroom mixture by adding some of the pan juices.