Pork Cutlets With Curried Cream Sauce

• 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

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 350u0b0 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.

pork loin cutlets, curry powder, onions, butter, mango, heavy cream, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668409 (may not work)