Pork with Sage and Madeira

1. 1

   On a work surface, lightly pound the pork slices to a 1/4-inch thickness.

2. 2

   Rub with the sage and season with salt and pepper.

3. 3

   Dredge the pork in the flour, shaking off any excess.

4. 4

   In a large skillet, melt 1 tablespoon of the butter in the olive oil.

5. 5

   Add the pork and cook over moderately high heat, turning once, until lightly browned, about 5 minutes.

6. 6

   Transfer to a platter and keep warm.

7. 7

   Add the shallots to the skillet and cook, stirring often, until golden, about 2 minutes.

8. 8

   Gradually add the Madeira and bring to a boil, stirring; boil until reduced to 3/4 cup.

9. 9

   Return the pork to the skillet and simmer, turning twice, until cooked and the sauce is slightly thickened, about 3 minutes.

10. 10

    Arrange the pork on plates.

11. 11

    Swirl the remaining 1 tablespoon of butter into the sauce and season with salt and pepper.

12. 12

    Spoon the sauce over the pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.