Provencal Pork Cutlets
This speedy skillet dinner is simple enough for family, and sophisticated enough for company. Serve with buttered penne pasta, a tossed green salad with balsamic vinaigrette and crusty French bread.
1 pound pork cutlets (fresh leg of pork or tenderloin)
2 teaspoons olive oil
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 tablespoons tomato paste
1 tablespoon dried minced onion
1/4 teaspoon dried thyme
1 tablespoon butter
- If necessary pound cutlets to 1/4-inch thickness.
- Heat oil In large nonstick skillet over medium-high heat. Coat pork cutlets with mixture of flour, salt and pepper. Sauté 3 to 4 minutes per side, until golden. Remove cutlets to a plate, cover with foil to keep warm.
- Add broth, vinegar, tomato paste, onion and thyme to skillet; bring to a boil, scraping up brown bits on bottom of pan. Simmer about 1 to 2 minutes or until slightly thickened. Remove pan from heat, stir in butter; spoon over cutlets and serve.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.