Quick Pork Cutlets With Tangy Pan Sauce

"Tender pork cutlets and a tangy pan sauce. If you want a milder sauce, cut down on the vinegar and mustard. I actually made this using a 2 lb pork roast, sliced into 1/2 rounds."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Northwestgal photo by Northwestgal
photo by pammyowl photo by pammyowl
photo by Baby Kato photo by Baby Kato
photo by Maryland Jim photo by Maryland Jim
Ready In:




  • Cut pork roast into 1/2" rounds.
  • Pour the marinade ingredients into a medium size bowl and mix thoroughly.
  • Tenderize the meat with a piercing tenderizer (looks like a bunch of nails that stab the meat) or pierce meat 30xs on each side with a fork.
  • Place meat in a bowl with marinade as you tenderize each piece, stirring the meat around with each addition so that each piece is covered.
  • Heat a large skillet to medium low (4 on my electric stove) and add a tbsp or two of oil (just enough to coat the bottom in a thin layer.).
  • Place 2-3 cutlets in the skillet, and cook 3-4 minutes on each side, until they reach 160*F. (Start with the cutlets that were in the marinade the longest.) Remove cooked cutlets to a plate, and place in a warm place (such as a closed microwave.)
  • When all the cutlets are done, add the dry chives. Fry for about 30 seconds. The pork should have left a good bit of juice behind. Add the vinegar, and use it to deglaze the pan, scraping up all the good tidbits.
  • Add remaining pan sauce ingredients, and simmer for a minute to combine the flavors.
  • Spoon the sauce over a few cutlets and enjoy :-).

Questions & Replies

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  1. Maryland Jim
    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.
  2. Zurie
    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!
  3. NorthwestGal
    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.
  4. Mia in Germany
    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
  5. ElizabethKnicely
    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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