Recipe by Random Rachel
Tender pork cutlets and a tangy pan sauce. If you want a milder sauce, cut down on the vinegar and mustard. I actually made this using a 2 lb pork roast, sliced into 1/2 rounds.
Top Review by Maryland Jim
My DW told me after two bites that we WILL have this again! I used thin boneless pork chops. And instead of spooning the sauce over the chops I simmer the chops in the sauce for a couple of minutes. This sauce is GREAT. Thanks for a great new and easy recipe. Made for ZWT7 and Saucy Silverados.
- 2 lbs pork roast or 2 lbs pork chops
- 1⁄2 cup lemon juice
- 1⁄4 cup canola oil
- 2 tablespoons salt
- 1⁄2 cup ketchup
- 1⁄4 cup brown sugar or 1⁄4 cup sugar substitute, equivalent
- 1⁄8 cup dehydrated chives
- 3 tablespoons apple cider vinegar
- 1 tablespoon spicy brown mustard
- salt and pepper
- 5 leaves fresh basil
Directions See How It's Made
- Cut pork roast into 1/2" rounds.
- Pour the marinade ingredients into a medium size bowl and mix thoroughly.
- Tenderize the meat with a piercing tenderizer (looks like a bunch of nails that stab the meat) or pierce meat 30xs on each side with a fork.
- Place meat in a bowl with marinade as you tenderize each piece, stirring the meat around with each addition so that each piece is covered.
- Heat a large skillet to medium low (4 on my electric stove) and add a tbsp or two of oil (just enough to coat the bottom in a thin layer.).
- Place 2-3 cutlets in the skillet, and cook 3-4 minutes on each side, until they reach 160*F. (Start with the cutlets that were in the marinade the longest.) Remove cooked cutlets to a plate, and place in a warm place (such as a closed microwave.)
- When all the cutlets are done, add the dry chives. Fry for about 30 seconds. The pork should have left a good bit of juice behind. Add the vinegar, and use it to deglaze the pan, scraping up all the good tidbits.
- Add remaining pan sauce ingredients, and simmer for a minute to combine the flavors.
- Spoon the sauce over a few cutlets and enjoy :-).