Pork Cutlets with Curried Cream Sauce

Pat the pork cutlets dry and sprinkle both sides with the curry powder and salt and pepper.

In a skillet, cook the onions in 1/2 stick of the butter over moderately low heat, stirring occasionally, for 20 minutes.

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.

Bake the mixture, covered, in a preheated 350° oven for 30 minutes.

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.

Serve the dish with rice.