Pork Cutlets With Curried Cream Sauce

Ingredients

• 10 (1/8-inch) pork loin cutlets (about 1 lb.)
• 1 1/2 tsp. curry powder or to taste
• 2 onions, sliced thin
• 1 stick (1/2 c.) unsalted butter
• 1/4 c. bottled mango chutney
• 1 c. heavy cream
• 1 tsp. cornstarch, dissolved in 1 Tbsp. cold water

Directions

1. Pat the pork cutlets dry and sprinkle both sides with the curry powder and salt and pepper.
2. In a skillet, cook the onions in 1/2 stick of the butter over moderately low heat, stirring occasionally, for 20 minutes.
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. Bake the mixture, covered, in a preheated 350° oven for 30 minutes.
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. Serve the dish with rice.