Pork Loin Cutlets With Lemon-Thyme Sauce
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INGREDIENTS
Nutrition- 8thin-cut boneless pork chops
- 3tablespoons fresh lemon juice
- 1
- 2teaspoons grated lemons, rind of
- 2
- 1 1⁄2tablespoons all-purpose flour
- 2teaspoons olive oil
- 3⁄4cup 1% low-fat milk
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DIRECTIONS
- Place pork in 15 x 10 x 2-inch glass baking dish.
- Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic.
- Rub mixture over both sides of pork chops.
- Cover and refrigerate at least 1 hour and but no longer than 1 day.
- Place pork chops onto baking sheet.
- With flour, sprinkle each chop lightly.
- Add salt and pepper to taste.
- Over high heat, warm oil in large nonstick skillet.
- Working in batches, add pork to skillet and cook until brown, about 1 minute per side.
- Place all pork back into skillet.
- Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly.
- Place pork chops onto platter.
- Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds.
- Add salt and pepper to taste.
- Pour sauce over pork and serve.
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