Provencal Pork Cutlets

Name: Provencal Pork Cutlets
Total time: 1500 s
Yield: 4 servings
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

Pork

11Ingredients

260Calories

25Minutes

Ingredients

servings:

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

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Directions

1If 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.
2Add 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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