Recipe Details

Lemon-Pepper Pork Cutlets

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4


Cook to 145 F with 3 minute rest


4 pork chops, boneless, 1/2-inch thick (about 12 ounces total)
1 tablespoon lemon peel, grated (about 1 lemon)
1 1/2 teaspoons brown sugar, packed
1 teaspoon black pepper, freshly ground
3/4 teaspoon salt
1/2 cup flour
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon lemon juice, fresh

Cooking Directions

Place each chop between two pieces of plastic wrap; flatten to 1/4-inch thickness. Stir together lemon peel, sugar, pepper and salt in small bowl; rub mixture on both sides of cutlets. Coat cutlets in flour; shake off excess flour.

Heat butter in large nonstick skillet over medium-high heat. Brown cutlets quickly, about 2-3 minutes on each side. Remove from skillet and keep warm.

Pour drippings from skillet; discard drippings. Wipe skillet with paper towels. Add cream and lemon juice to skillet. Cook, stirring occasionally, over medium-high heat until cream is reduced by one-half. Pour cream sauce over cutlets.

Serves 4


Serving Suggestions

Turn ordinary pork cutlets into a company-special entrée by using freshly grated peel and pepper as a delicious, easy rub. Then top with a creamy lemony sauce for the finishing touch.   Serve with steamed asparagus and wild rice pilaf

Nutrition Information

Calories: 301 calories
Protein: 21 grams
Fat: 22 grams
Sodium: 539 milligrams
Cholesterol: 110 milligrams
Saturated Fat: 12 grams
Carbohydrates: 9 grams
Fiber: 0 grams

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About the Cut: Cutlet

A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.

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About the Cooking Method: Sauteing

1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini.

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Butcher's Tips

Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.

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by anonymous 01/26/2014
This recipe is really good. I made it awsome by adding more lemon and cream and rub. SOOOO GOOD!