11
25

Ingredients

  • 1 pound pork cutlets (fresh leg of pork or tenderloin)
  • 2 teaspoons olive oil
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon dried minced onion
  • 1/4 teaspoon dried thyme leaves
  • 1 tablespoon butter

Directions

  1. If necessary pound cutlets to 1/4-inch thickness. Heat oil In large nonstick skillet over medium-high heat. Coat pork cutlets with mixture of flour, salt and pepper. Sauté 3-4 minutes per side, until golden. Remove cutlets to a plate, cover with foil to keep warm.
  2. Add broth, vinegar, tomato paste, onion and thyme to skillet; bring to a boil, scraping up brown bits on bottom of pan. Simmer about 1-2 minutes or until slightly thickened. Remove pan from heat, stir in butter; spoon over cutlets and serve.
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