Pork cutlets with pasta

Thursday, 19th May

Pan fried the pork cutlets for a couple of minutes and finished them in the oven. While the meat rested I quickly cooked onion and mushrooms in the pan juices, added a splash of white wine, two small tomatoes quartered and then some cream. I let that reduce a little while draining the pasta and mixing in some lemon juice, olive oil and black pepper, which worked very well. All in all very good for a quick mid-week meal, although probably a bit more wine and a bit less cream in the sauce would have been better.