- 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
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.
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
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