Recipe: Lemon-Pepper Pork Cutlets with Lemony Cream Sauce

LEMON-PEPPER PORK CUTLETS WITH LEMONY CREAM SAUCE

Turn ordinary pork cutlets into a company-special entr e by using freshly grated peel and pepper as a delicious, easy rub. Then top with a creamy lemony sauce for the finishing touch.

4 boneless, thin pork chops, 1/2-inch thick (about 12 ounces total)
1 tablespoon grated lemon peel (about 1 lemon)
1 1/2 teaspoons packed brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/2 cup flour
2 tablespoons butter
LEMONY CREAM SAUCE:
1/2 cup heavy cream
1 tablespoon fresh lemon juice

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.

LEMONY CREAM SAUCE:
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.

Serve with steamed asparagus and wild rice pilaf.

Servings: 4
Source: National Pork Board