Turn ordinary pork cutlets into a company-special entrée by using freshly grated peel and pepper as a delicious, easy rub. Then top with a creamy lemony sauce for the finishing touch. Serve with steamed asparagus and wild rice pilaf
- 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 flour
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 tablespoon lemon juice (fresh)
- 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. 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.