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
- 1/2 cup heavy cream
- 1 tablespoon lemon juice, fresh
- 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.
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
Reprinted with permission from
the National Pork Board - porkbeinspired.com.