Lemon-Pepper Pork Cutlets

Turn ordinary pork cutlets into a company-special entrée by using freshly grated peel and pepper as a delicious, easy rub. Then top with a creamy lemony sauce for the finishing touch. Serve with steamed asparagus and wild rice pilaf.

Prep: 15 min | Cook: 10 min | Yield: 4 servings

Ingredients

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 black pepper, freshly ground
3/4 teaspoon salt
1/2 cup all-purpose flour
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon lemon juice, fresh

Instructions

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 2-3 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.

Nutrition

Per serving: 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

Attribution

Recipe and photo used with permission from: National Pork Board