Pork Loin Cutlets With Lemon-Thyme Sauce
photo by Derf2440
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 thin-cut boneless pork chops
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons grated lemons, rind of
- 2 cloves garlic, pressed
- 1 1⁄2 tablespoons all-purpose flour
- 2 teaspoons olive oil
- 3⁄4 cup 1% low-fat milk
directions
- 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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Reviews
-
I've made this dish three times. The complex interaction between the thyme, garlic, and lemon flavors is something I expect to find in a fine restaurant. Excellent! Cooking tips (from my own experience): marinate at least 6 hours and use thin cut chops (do not substitute with regular or thick cut) to develop full flavor.
RECIPE SUBMITTED BY
Dancer
Guelph, 0