PORK LOIN CUTLETS WITH LEMON-THYME SAUCE
Make and share this Pork Loin Cutlets With Lemon-Thyme Sauce recipe from Food.com.
Provided by Dancer
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place pork in 15 x 10 x 2-inch glass baking dish.
- Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic.
- Rub mixture over both sides of pork chops.
- Cover and refrigerate at least 1 hour and but no longer than 1 day.
- Place pork chops onto baking sheet.
- With flour, sprinkle each chop lightly.
- Add salt and pepper to taste.
- Over high heat, warm oil in large nonstick skillet.
- Working in batches, add pork to skillet and cook until brown, about 1 minute per side.
- Place all pork back into skillet.
- Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly.
- Place pork chops onto platter.
- Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds.
- Add salt and pepper to taste.
- Pour sauce over pork and serve.
BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE
Haven't made this yet, but the recipe looks delicious and easy -- plus, it's both lowfat and lowcal! From epicurious.com.
Provided by Lizzie-Babette
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put pork in large glass baking dish.
- Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
- Cover and refrigerate at least 1 hour,& up to 1 day.
- Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
- Heat oil in large nonstick skillet over high heat.
- Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
- Return all pork to skillet.
- Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken).
- Transfer chops to platter.
- Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
- Season with salt and pepper, then pour sauce over pork and serve.
BRAISED PORK LOIN CHOPS
An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. -Marilyn Larsen, Port Orange, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 218 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 351mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
BRAISED PORK LOIN WITH PRUNES
Steps:
- Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
- Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
- Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
- Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
- Put oven rack in middle position and preheat oven to 375°F.
- Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
- Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
- Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
- Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
- Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
- Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
- While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.
BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE
Steps:
- Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of chops. Cover and refrigerate at least 1 hour and up to 1 day.
- Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.
More about "braised pork loin cutlets with thyme lemon sauce recipes"
BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE
From mariposafarms.com
Servings 4Total Time 2 hrs 30 mins
BRAISED PORK LOIN CUTLETS WITH THYME LEMON SAUCE RECIPES
From menuofrecipes.com
MARINATED LAMB LOIN CHOPS - IT'S NOT COMPLICATED …
From itsnotcomplicatedrecipes.com
BRAISED PORK CHOPS IN MILK AND DIJON MUSTARD SAUCE
From whiteonricecouple.com
100 COZY FALL DINNER IDEAS - CUCINABYELENA
From cucinabyelena.com
BRAISED PORK LOIN WITH ROSEMARY – LEITE'S CULINARIA
From leitesculinaria.com
BRAISED PORK STEAKS (ITALIAN STYLE) - GYPSYPLATE
From gypsyplate.com
BRAISED PORK LOIN CUTLETS WITH THYME LEMON SAUCE RECIPE
From cookeatshare.com
SKILLET BRAISED PORK CHOPS - VALERIE'S KITCHEN
From fromvalerieskitchen.com
BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE
From recipebook.io
BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE
From cookingindex.com
PORK LOIN AND POTATOES - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
PORK CUTLETS WITH LEMON CAPER SAUCE
From lemonsforlulu.com
BRAISED PORK WITH APPLES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
OVEN-BRAISED PORK LOIN WITH APPLES & ONIONS
From cravingtasty.com
BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE
From mariposafarms.com
PORK TENDERLOIN WITH LEMON HERB PAN SAUCE – …
From claudiastable.com
PORK SOUVLAKI RECIPE WITH TZATZIKI - TASTE OF HOME
From tasteofhome.com
258958 BRAISED PORK LOIN CUTLETS WITH THYME LEMON SAUCE RECIPES
From recipeofhealth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love