Pork Loin Cutlets With Lemon-Thyme Sauce

- Ready In:
- 20mins
- Serves:
- Units:
5
People talking
ingredients
- 8 thin-cut boneless pork chops
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons grated lemons, rind of
- 2 cloves garlic, pressed
- 1 1⁄2 tablespoons all-purpose flour
- 2 teaspoons olive oil
- 3⁄4 cup 1% low-fat milk
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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Dancer
Contributor
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
see 5 more