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Lemon-Pepper Pork Cutlets

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.


  • 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 flour
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice, fresh


  1. 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.
  2. 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.
  3. 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.

15 minutes prep | 10 minutes cook | Serves 4

Nutrition: 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 photo credit: National Pork Board -


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