Friday, January 7, 2011

Lemon-Pepper Pork Cutlets

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

1. Place each chop between two pieces of plastic wrap; flatten to 1/4-inch thickness.
2. 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.
3. Heat butter in large nonstick skillet over medium-high heat. Brown cutlets quickly, about 2 to 3 minutes on each side. Remove from skillet and keep warm.
4. Pour drippings from skillet; discard drippings. Wipe skillet with paper towels. Add cream and lemon juice to skillet. Cook, stirring occasionally, over medium-high heat until cream is reduced by one-half.
5. Pour cream sauce over cutlets.

Serves 4.

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