• 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.

Serves 4

 

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