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Rhubarb Rosemary Pork Cutlets with Onion and Beet Sauce

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Ingredients

  • 3/4 pound pork cutlets
  • 8 ounce rhubarb rosemary jelly
  • 1/4 cup boiling water
  • 1/4 cup dry red wine
  • 2 tablespoon champagne vinegar
  • 1 teaspoon crumbled, dried sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1/2 small onion, chopped
  • 1/3 cup dried beets, or 1/2 cup fresh beets, thinly sliced and baked in a 350 degree oven for 30 minutes
  • Baguette, for serving
  • Green apple, for garnish

Preparation

Click here for preparation method.

 

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