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.
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.