Garlicky Pork Cutlets With Prosciutto, Lemon, and Sage

Recipe by Londonsbk
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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