Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter

  2. 1 tablespoon olive oil

  3. 2 lbs pork loin, cut into 10 cutlets, then pounded to

  4. 1/8 inch thick 3 teaspoons kosher salt

  5. 1/4 teaspoon fresh ground black pepper

  6. 1 cup reduced-sodium fat-free chicken broth

  7. 1 teaspoon fresh lemon juice

  8. 1 teaspoon lemon zest

Instructions Jump to Ingredients ↑

  1. Heat the butter and oil in a large nonstick skillet over medium heat.

  2. Season the 10 pork cutlets with 2 tsp of the salt and pepper.

  3. Cook the cutlets until lightly browned and cooked through, about 1 min per side or until tender.

  4. Remove from pan.

  5. Set aside 4 cutlets and keep warm, and save the other 6 for another meal.

  6. Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon until slightly thickened, about minutes.

  7. Remove from heat and stir in the lemon juice and the remaining salt.

  8. Drizzle the meat with the pan juices and sprinkle with the zest.

  9. Serve with Lemon Asparagus. ?


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