THIN SLICED PORK CUTLET RECIPES RECIPES

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THIN CUT PORK SIRLOIN CUTLETS RECIPES RECIPES



THIN CUT PORK SIRLOIN CUTLETS RECIPES RECIPES image

Thin pork chops topped with a quick pan sauce make a fast dinner for busy nights.

Provided by Land O'Lakes

Categories     Pork    Main Course    Savory    Cooking    Keeping It Simple    Meat, poultry, and seafood

Total Time 0S

Prep Time 15 minutes

Yield 2 servings

Number Of Ingredients 9

1/4 cup all-purpose flour
1/2 teaspoon pepper
4 (2-ounce) thin-cut boneless pork chops
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1/4 cup white wine or chicken broth
2 teaspoons fresh lemon juice
1 teaspoon freshly grated lemon zest
1 tablespoon capers, rinsed
1 tablespoon chopped flat leaf parsley

Steps:

  • Combine flour and pepper in shallow dish. Coat pork chops with flour mixture.
  • Melt 2 tablespoons Butter with Olive Oil & Sea Salt in skillet over medium heat until sizzling. Add pork; cook, turning once, 6-10 minutes or until golden brown on both sides. Remove pork to platter; cover. Keep warm. Add wine, lemon juice, lemon zest and capers to skillet. Add remaining Butter with Olive Oil & Sea Salt; stirring with whisk until smooth.
  • Pour sauce over pork chops; sprinkle with parsley.

Nutrition Facts : Calories 600 calories, CarbohydrateContent 14 grams, CholesterolContent 205 milligrams, FatContent 35 grams, FiberContent 1 grams, ProteinContent 48 grams, SaturatedFatContent grams, SodiumContent 420 milligrams, SugarContent grams, TransFatContent grams

PORK CUTLETS RECIPE | FOOD NETWORK



Pork Cutlets Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1 serving

Number Of Ingredients 7

1 egg white plus 1 tablespoon water
1 teaspoon dry mustard
1 (4-ounce) boneless pork cutlet, pounded thin
1/2 cup flour
1/2 cup dry bread crumbs
1 tablespoon olive oil
1 lime

Steps:

  • In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
  • Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
  • Serve with potato and leeks

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