Quick Pork Cutlets With Tangy Pan Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Tender pork cutlets and a tangy pan sauce. If you want a milder sauce, cut down on the vinegar and mustard. I actually made this using a 2 lb pork roast, sliced into 1/2 rounds. Ingredients:
2 lbs pork roast or 2 lbs pork chops |
1/2 cup lemon juice |
1/4 cup canola oil |
2 tablespoons salt |
pepper |
1/2 cup ketchup |
1/4 cup brown sugar or 1/4 cup sugar substitute, equivalent |
1/8 cup dehydrated chives |
3 tablespoons apple cider vinegar |
1 tablespoon spicy brown mustard |
salt and pepper |
5 leaves fresh basil |
Directions:
1. Cut pork roast into 1/2 rounds.
2. Pour the marinade ingredients into a medium size bowl and mix thoroughly.
3. Tenderize the meat with a piercing tenderizer (looks like a bunch of nails that stab the meat) or pierce meat 30xs on each side with a fork.
4. Place meat in a bowl with marinade as you tenderize each piece, stirring the meat around with each addition so that each piece is covered.
5. Heat a large skillet to medium low (4 on my electric stove) and add a tbsp or two of oil (just enough to coat the bottom in a thin layer.).
6. Place 2-3 cutlets in the skillet, and cook 3-4 minutes on each side, until they reach 160*F. (Start with the cutlets that were in the marinade the longest.) Remove cooked cutlets to a plate, and place in a warm place (such as a closed microwave.)
7. When all the cutlets are done, add the dry chives. Fry for about 30 seconds. The pork should have left a good bit of juice behind. Add the vinegar, and use it to deglaze the pan, scraping up all the good tidbits.
8. Add remaining pan sauce ingredients, and simmer for a minute to combine the flavors.
9. Spoon the sauce over a few cutlets and enjoy :-).
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