Pork Loin Cutlets With Lemon-Thyme Sauce

1. 1

   Place pork in 15 x 10 x 2-inch glass baking dish.

2. 2

   Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic.

3. 3

   Rub mixture over both sides of pork chops.

4. 4

   Cover and refrigerate at least 1 hour and but no longer than 1 day.

5. 5

   Place pork chops onto baking sheet.

6. 6

   With flour, sprinkle each chop lightly.

7. 7

   Add salt and pepper to taste.

8. 8

   Over high heat, warm oil in large nonstick skillet.

9. 9

   Working in batches, add pork to skillet and cook until brown, about 1 minute per side.

10. 10

    Place all pork back into skillet.

11. 11

    Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly.

12. 12

    Place pork chops onto platter.

13. 13

    Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds.

14. 14

    Add salt and pepper to taste.

15. 15

    Pour sauce over pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.