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
Place each chop between two pieces of plastic wrap; flatten to 1/4-inch thickness.
Stir together lemon peel, sugar, pepper and salt in small bowl; rub mixture on both sides of cutlets.
Coat cutlets in flour; shake off excess flour.
Heat butter in large nonstick skillet over medium-high heat.
Brown cutlets quickly, about 2 to 3 minutes on each side. Remove from skillet and keep warm.
Pour drippings from skillet; discard drippings. Wipe skillet with paper towels.
Add cream and lemon juice to skillet. Cook, stirring occasionally, over medium-high heat until cream is reduced by one-half.
Pour cream sauce over cutlets.
- Nutritional Information Per Serving (1/4 of recipe)
- 301 calories
- 21 grams
- 22 grams
- 539 milligrams
- 110 milligrams
- 12 grams
- 9 grams
- 0 grams