PORK LOIN CUTLETS RECIPES RECIPES

Steps:

• Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
• Place the bread in a food processor and pulse into large breadcrumbs. Add the Parmesan cheese, salt, and pepper, and pulse a few more times. Transfer the crumb mixture to a shallow bowl.
• Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order.
• Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.