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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.

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Maryland Jim June 17, 2011

Made for ZWT7. I admit that I, myself, could have done better with this EXCELLENT recipe. I had pork leg slices, which I had to use -- not ideal. I "stewed" them a while in part of the marinade (they were tender after being left in the marinade quite long because I had to go out). I used less meat than stipulated, and made a little less pan sauce, as we were only 2 to dinner. The sauce was tangy, really very nice! I do not know "dehydrated chives", so used chopped spring onions. It's midwinter here, so no fresh basil! Whatever -- a very nice recipe, and I think it can also be adapted to taste, such as adding hot pepper. Thanks, Random Rachel!

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Zurie June 17, 2011

Wonderful recipe. So quick to prepare, yet it produces such delicious results. I'll definitely make this again. The tangy pan sauce was great. Usually pan sauces don't produce enough for the amount of the original recipe, but this recipe produces enough pan sauce to nicely dress the pork cutlets. Thanks for sharing your recipe, Random Rachel.

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NorthwestGal July 22, 2014

Delicious! I have to admit that I didn't use pork cutlets but turkey cutlets, but this made the cutlets so juicy and flavourful - one of the best cutlet recipes I've made so far! The fried dried chives are quite special, never would have thought of that. Thanks for sharing!<br/>Made for ZWT 9 Family Picks for The Apron String Travelers

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Mia in Germany September 06, 2013

This was really good. I made Granny's Greek Fried Potatoes to go along with this and we all wished that I would have made enough sauce to dip those in also. Definitely a winner. The only thing I would do differently next time is to make sure that I only marinate the pork for around 2 hours because the lemon's acid started to "cook" the pork during the marinating. Thanks Random Rachel. Made for team Tasty Tester for the Greek Cookbook during ZWT9.

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ElizabethKnicely July 19, 2013

I admit I made a few changes. I didn't have dried chives, so I used fresh scallions. Also, I marinated the whole pork tenderloin ( 1 lb ) overnight, then sliced it and continued on with the directions. It was so tender I didn't need to pound it or pierce it. To me, the amount of sauce was perfect for one pound of meat, so how it works for two, as the recipe states, I wouldn't know. At any rate, it was delicious! Thanks for sharing, made for ZWT9

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pammyowl July 18, 2013

What a great recipe Rachel. The pork was moist, tender and perfectly cooked. The sauce was delicious, best of all it uses ingredients that I always have in the pantry. We really enjoyed this quick and easy to make meal. I will be making this often, the dh was in flavor heaven, kept going mummmm. Do you have any more? Served this with roasted carrotes and Hawaiian Cornbread. Thanks for sharing. Made for ZWT7 for the Witchin Kitchen.

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Baby Kato June 27, 2011
Quick Pork Cutlets With Tangy Pan Sauce