Garlicky Pork Cutlets With Prosciutto, Lemon, and Sage

"From America's Test Kitchen (ATK) Cook's Country magazine. This is designed to take 30 minutes or less with great flavor. Great weeknight meal idea."
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  • Pat pork chops dry with paper towels. Lay 1 slice prosciutto on each chop. Cover chops with plastic wrap and, using meat pounder, pound each until 1/8 inch thick. Dredge cutlets in flour, shaking to remove excess flour.
  • Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Add half of cutlets, prosciutto side down, and cook until light golden brown on first side, about 3 minutes. Flip cutlets and cook until just cooked through, about 1 minute. Transfer to plate, tent with foil, and repeat with remaining oil and cutlets.
  • Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated pork juices back to pan and whisk in lemon juice, sage, and butter. Season with salt and pepper and pour sauce over cutlets. Serve.

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  1. Absolutely delicious, fantastic dinner. I l loved this so much that I'll be making this again sometime this week. I have the extra fresh sage and another package of loin chops; why not? Some pointers: get everything ready before you start cooking, as you would for a stir-fry, (2) you can pound out the pork loin with the edge of a solid plate if you don't have a meat mallet....if turns out a little thicker in places, but still very juicy and wonderful when done, (3) champagne wine vinegar works if you don't have fresh lemon juice on hand, (4) Wondra flour works great instead of regular flour if you prefer that. CC Oct/Nov 2006


Cooking is my relaxation. I have a picky eater as my DW and a picky eater as my son. I eat everything under the sun and am very adventerous with foods. The challenge, please my family, expand their taste buds, and still make unique dishes that blend a wide variety of flavors.
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