Ingredients:

• 1 lb (500 g) Ontario pork cutlets or boneless Ontario pork chops that have been pounded to about 1/4 inch (5 mm)
• 1/2 tsp (2 mL) each salt and pepper
• 3 tbsp (45 mL) all purpose flour
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) canola or vegetable oil
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 1 tsp (5 mL) dried oregano
• 2 tbsp (30 mL) tomato paste
• 3/4 cup (175 mL) vegetable broth
• 3/4 cup (175 mL) 35% whipping cream
• 1/4 cup (60 mL) julienned sun-dried tomatoes in oil, drained
• 2 tbsp (30 mL) grated parmesan cheese
• Fresh basil, torn (optional)

Cooking Instructions:

1. Sprinkle pork cutlets with salt and pepper. Dredge each cutlet in flour to coat; set aside.
2. In a large nonstick skillet, heat butter and oil over medium high heat until butter is melted. Add cutlets, in batches if necessary and brown on both sides. Remove to a plate and reduce heat to medium.
3. Add shallot, garlic and oregano; cook, stirring for 2 minutes or until softened. Stir in tomato paste until combined. Whisk in broth and cream; bring to a gentle simmer. Return pork cutlets into skillet and let cook, turning cutlets once for about 4 minutes or until pork has a hint of pink.
4. Stir in sun-dried tomatoes and parmesan. Sprinkle with basil, if desired.

Tip: Substitute boneless pork loin chops that have been pounded to about 1/4 inch (5 mm)
thick for the cutlets.