PORK SIRLOIN CUTLET RECIPES RECIPES

Steps:

• Place pork in 15 x 10 x 2-inch glass baking dish.
• Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic.
• Rub mixture over both sides of pork chops.
• Cover and refrigerate at least 1 hour and but no longer than 1 day.
• Place pork chops onto baking sheet.
• With flour, sprinkle each chop lightly.
• Add salt and pepper to taste.
• Over high heat, warm oil in large nonstick skillet.
• Working in batches, add pork to skillet and cook until brown, about 1 minute per side.
• Place all pork back into skillet.
• Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly.
• Place pork chops onto platter.
• Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds.
• Add salt and pepper to taste.
• Pour sauce over pork and serve.

Steps:

• Beat eggs, add milk to mixture, beat again. Set aside.
• Note: I use 1 pie plate for my egg mixture and 1 for my flour mixture. Perfect for dredging cutlets.
• Stir flour, salt and pepper and garlic salt in another dish. Set aside.
• Heat cast iron skillet until medium hot. Add oil and butter.
• Coat one cutlet at a time in egg mixture and then, the flour mixture. Shake off excess flour and place in hot oil.
• Note: Try not to crowd the pan. You may need to do this in two batches, depends on size of your pan:)
• After all cutlets are in the pan, fry about 6 minutes on each side. You want a nice, crisp cutlet once browned.
• As each are cooked, place on parchment paper to drain.
• Serve each with a slice of fresh lemon and enjoy!