Pork With Orange-Bourbon Sauce - cooking recipe

Ingredients

4 boneless pork cutlets (1 1/2 lb. total weight)
salt
fresh ground black pepper
1 tablespoon chopped fresh thyme
3 tablespoons unsalted butter
1 small red onion, thinly sliced
1/3 cup fresh orange juice
2 tablespoons Bourbon or 2 tablespoons madeira wine

Preparation

Season the pork generously with salt and pepper.
Sprinkle with the thyme, patting firmly so it adheres to the meat.
In a large frying pan over med-high heat, melt 2 T butter.
Add the pork and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total.
Transfer to a plate.
Add the onion to the pan and saute over medium heat until softened, about 4 minutes.
Add the orange juice and bourbon to the pan and cook, stirring to scrape up the browned bits on the pan bottom, about 1 minute.
Return the meat and any juices from the plate to the pan, cover, and cook until heated through, about 1 minute.
Transfer to a carving board and let rest briefly, about 2 minutes.
Arrange the pork and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top, and serve.