Pork Cutlets With Rosemary Butter Sauce Recipes

EASY BAKED PORK CHOPS WITH ROSEMARY

Steps:

• Preheat the oven to 375 degrees F.
• Mix the melted butter, rosemary, and garlic together in a small bowl and set aside.
• Season the pork chops on both sides with kosher salt and pepper.
• Place a large cast iron or oven-safe skillet over medium heat and add olive oil. When the oil is shimmering, add the pork chops. Cook for 4 minutes or until golden brown on the first side, flip over and cook for an additional 4 minutes.
• Use a pastry brush and brush the butter, garlic, rosemary mixture generously over the pork chops.
• Place the skillet in the oven and cook the pork chops for 10-12 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 145 degrees F.
• Remove the chops from the oven, place on a plate or cutting board, and cover with aluminum foil or a plate. Let the pork chops rest for 3 minutes and then serve.

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE

Steps:

• Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper.
• Coat with flour and shake off excess.
• Heat oil in heavy large skillet over medium-high heat.
• Add garlic and saute until it begins to color, about 2 minutes.
• Using slotted spoon, discard garlic.
• Add pork to skillet and saute until brown and cooked through, about 7 minutes per side.
• Using tongs, transfer pork to plate.
• Tent with foil to keep warm.
• Add chicken broth, white wine, whipping cream, vinegar and remaining 1/4 teaspoon rosemary to skillet.
• Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes.
• Season to taste with salt and pepper.
• Pour any collected pork juiced from plate into skillet.
• Spoon sauce over pork and serve.

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE

Steps:

• Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
• Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE

Steps:

• Spread the breadcrumbs on a piece of wax paper.
• Press both sides of the cutlets into the breadcrumbs, until coated.
• Heat a large skillet over medium-high heat.
• Add a little oil and cook the cutlets on each side until lightly browned and cooked.
• You may need to add a little oil to brown the other side.
• Stir the butter, garlic, and sage into the skillet.
• Cook for a minute.
• Add the chicken broth and sugar.
• Let it simmer down to about 1/3 cup.
• Add the vinegar and simmer a minute more.
• Pour the sauce over the cutlets and serve.
• If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.