Pork Loin Cutlets with Asparagus Mushroom Creme

This pork recipe is quick and easy to make!

     This pork loin cutlet entree is an old school French cafe lunch entree item that customers liked.  This entree is cooked to order quickly, so it is a nice recipe for a quick fancy evening meal after a long day on the job.  
     Many French restaurant chefs prefer sauces to be made ahead of time and the sauce is placed under the sauteed meat.  Many French cafe chefs do not mind using the Italian method of preparing the sauce and sauteed meat in the same pan, because less preparation time is involved.  Lunch at a French cafe can be very busy and a cafe kitchen is run efficiently with a minimal staff.
    Sauteing the pork loin cutlets, then simmering the pork cutlets in the sauce as it reduces guarantees that the pork will be fully cooked and tender.  There are no worries about undercooked or overcooked dried out pork when this style of saute method is used.  
   
     Pork Loin Cutlet Saute with Asparagus Mushroom Creme Recipe:
     Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 2 boneless pork loin chop cutlets that weigh about 3 1/2 ounces apiece.
     Season with sea salt and black pepper.
     Saute the cutlets on both sides, till a light brown highlights appear.
     Add 1 clove of chopped garlic.
     Add 1 or 2 mushrooms that are cut into wedges.
     When the garlic turns a golden color and the mushrooms are partially cooked, add 1/2 cup of dry white wine.
     Add 1 pinch of thyme.
     Add sea salt and white pepper.
     Reduce the wine by half.
     Add 1/2 cup of cream.
     Add 1 small handful of fresh asparagus tips.
     Reduce the sauce again, till it becomes a thin cream sauce consistency.
    
     Presentation:
     Place the loin chop cutlets on a plate.
     Place the asparagus and mushrooms on top of the pork cutlets.
     Spoon the sauce over the asparagus, mushrooms and pork loin chop cutlets.
     Serve with vegetables of your choice. 
     The entree in the photographs was served with jalapeno and Monterey Jack Cheese flavored polenta that was piped onto the plate with a star tipped pastry bag.  The plum tomato was seasoned with sea salt and coarse ground black pepper then grilled with olive oil in a skillet.  Steamed snow peas are a nice quick cooking vegetable.  
   
     I used to cook a veal cutlet with this sauce at a cafe that had a steady flow of opera clientele from the opera house next door.  Our parking lot looked like a Rolls Royce dealership!  This entree takes less than ten minutes to make.  Yum!  ...  Shawna