Pork Cutlets With Curried Cream Sauce

1. 1

   Pat the pork cutlets dry and sprinkle both sides with the curry powder and salt and pepper.

2. 2

   In a skillet, cook the onions in 1/2 stick of the butter over moderately low heat, stirring occasionally, for 20 minutes.

3. 3

   In a large ovenproof skillet, brown the cutlets in the remaining 1/2 stick butter over moderately high heat for 3 minutes on each side and stir in the onions, the chutney and the cream.

4. 4

   Bake the mixture, covered, in a preheated 350u00b0 oven for 30 minutes.

5. 5

   Bring the sauce to a boil; swirl in the cornstarch mixture and cook the sauce over moderate heat, stirring, until it has the desired consistency.

6. 6

   Serve the dish with rice.

* Per serving · 4 servings · Values may vary.