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Description
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
Ingredients
US|METRIC
4 SERVINGS
- 4 pork chops (boneless, 1/2-inch thick, about 12 ounces total)
- 1 Tbsp. lemon peel (grated, about 1 lemon)
- 1 1/2 tsp. brown sugar (packed)
- 1 tsp. black pepper (freshly ground)
- 3/4 tsp. salt
- 1/2 cup flour
- 2 Tbsp. butter
- 1/2 cup heavy cream
- 1 Tbsp. lemon juice (fresh)
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Directions
- 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.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium860mg36% |
| Potassium810mg23% |
| Protein36g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber<1g3% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C8% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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