Lemon - Pepper Pork Cutlets

By MAYS

Ingredients
  • 4 pork chops, boneless, 1/2-inch thick (about 12 ounces total)

  • 1 tablespoon lemon peel, grated (about 1 lemon)

  • 1 1/2 teaspoons brown sugar, packed

  • 1 teaspoon black pepper, freshly ground

  • 3/4 teaspoon salt

  • 1/2 cup all-purpose flour

  • 2 tablespoons butter

  • 1/2 cup heavy cream

  • 1 tablespoon lemon juice, fresh

Directions
  1. Place each chop between two pieces of plastic wrap; flatten to 1/4-inch thickness.

  2. Stir together lemon peel, sugar, pepper and salt in small bowl; rub mixture on both sides of cutlets.

  3. Coat cutlets in flour; shake off excess flour.

  4. Heat butter in large nonstick skillet over medium-high heat.

  5. Brown cutlets quickly, about 2 to 3 minutes on each side. Remove from skillet and keep warm.

  6. Pour drippings from skillet; discard drippings. Wipe skillet with paper towels.

  7. Add cream and lemon juice to skillet. Cook, stirring occasionally, over medium-high heat until cream is reduced by one-half.

  8. Pour cream sauce over cutlets.


Nutritional Facts

Servings
4
Nutritional Information Per Serving (1/4 of recipe)
Calories
301 calories
Protein
21 grams
Fat
22 grams
Sodium
539 milligrams
Cholesterol
110 milligrams
Saturated
Fat
12 grams
Carbohydrates
9 grams
Fiber
0 grams

pork ultra-low-carb

2 replies