BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE
Steps:
- Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of chops. Cover and refrigerate at least 1 hour and up to 1 day.
- Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.
BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE
Haven't made this yet, but the recipe looks delicious and easy -- plus, it's both lowfat and lowcal! From epicurious.com.
Provided by Lizzie-Babette
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put pork in large glass baking dish.
- Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
- Cover and refrigerate at least 1 hour,& up to 1 day.
- Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
- Heat oil in large nonstick skillet over high heat.
- Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
- Return all pork to skillet.
- Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken).
- Transfer chops to platter.
- Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
- Season with salt and pepper, then pour sauce over pork and serve.
PORK LOIN CUTLETS WITH LEMON-THYME SAUCE
Make and share this Pork Loin Cutlets With Lemon-Thyme Sauce recipe from Food.com.
Provided by Dancer
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
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