4 pork cutlets 1 Tablespoon olive oil 2 Tablespoons butter 2/3 cup port wine 2 Tablespoons dried cranberries 2 teaspoons red currant jelly 1 Tablespoon butter Salt and pepper
In a small bowl, combine port, cranberries and currant jelly. Set aside.
Season both sides of cutlets with salt and pepper.
Heat a large, heavy skillet over medium-high heat and add olive oil and 2 tablespoons butter. When oil is hot, but not smoking, add cutlets to pan. Cook cutlets, turning once until golden on each side, about 3-4 minutes per side. Transfer cutlets to a plate and cover with foil.
Add port wine mixture to pan and boil until mixture reduces by half. Whisk in 1 tablespoon butter.