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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork cutlets (fresh leg of pork or tenderloin)
- 2 tsp. olive oil
- 3 Tbsp. flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 2 Tbsp. tomato paste
- 1 Tbsp. dried minced onion
- 1/4 tsp. dried thyme leaves
- 1 Tbsp. butter
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Directions
- 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.
- 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.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium300mg13% |
| Potassium550mg16% |
| Protein25g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber<1g2% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C6% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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