Lemon-Pepper Pork Cutlets
Turn ordinary pork cutlets into a company-special entrée by using freshly grated lemon peel and ground pepper as a delicious, easy rub—then top with a creamy lemony sauce for the finishing touch. Serve with steamed asparagus or broccoli and wild rice pilaf.
4 pork chops, boneless, 1/2-inch thick (about 12 ounces total)
1 tablespoon lemon peel, grated (about 1 lemon)
1 1/2 teaspoons brown sugar, packed
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/2 cup all-purpose flour
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon fresh lemon juice
- Place each chop between two pieces of plastic wrap; flatten to 1/4-inch thickness.
- Stir together lemon peel, sugar, pepper and salt in small bowl; rub mixture on both sides of cutlets. Coat cutlets in flour; shake off excess flour.
- Heat butter in large nonstick skillet over medium-high heat. Brown cutlets quickly, about 2 to 3 minutes on each side. Remove from skillet and keep warm.
- Pour drippings from skillet; discard drippings. Wipe skillet with paper towels. Add cream and lemon juice to skillet. Cook, stirring occasionally, over medium-high heat until cream is reduced by one-half.
- Pour cream sauce over cutlets.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 301 calories; Protein: 21 grams; Fat: 22 grams; Sodium: 539 milligrams; Cholesterol: 110 milligrams; Saturated; Fat: 12 grams; Carbohydrates: 9 grams; Fiber: 0 grams.
Recipe and photograph provided courtesy of National Pork Board.