Braised Pork Loin Cutlets With Thyme Lemon Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK LOIN CUTLETS WITH LEMON-THYME SAUCE



Pork Loin Cutlets With Lemon-Thyme Sauce image

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

8 thin-cut boneless pork chops
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons grated lemons, rind of
2 cloves garlic, pressed
1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
3/4 cup 1% low-fat milk

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



Braised Pork Loin Chops with Thyme-Lemon Sauce image

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

8 thin-cut boneless pork chops
3 tablespoons lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons grated lemons, rind of
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
3/4 cup low-fat milk (1%)

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



Braised Pork Loin Chops image

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

1 garlic clove, minced
1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice
1 tablespoon minced fresh parsley

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



Braised Pork Loin with Prunes image

Categories     Garlic     Mustard     Onion     Pork     Braise     Prune     Cognac/Armagnac     White Wine     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 21

1/4 cup olive oil
2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
1 head of garlic, cloves separated and peeled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 cups pitted prunes (14 oz)
1 cup Armagnac
1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
10 fresh parsley stems
2 large fresh thyme sprigs
1 large fresh sage sprig
1 California bay leaf or 2 Turkish
1/4 teaspoon black peppercorns
2 whole cloves
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
1 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
2 to 3 tablespoons red-wine vinegar
Special Equipment
a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil

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



Braised Pork Loin Cutlets with Thyme-Lemon Sauce image

Categories     Pork     Braise     Marinate     Low Fat     Lemon     Summer     Healthy     Thyme     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

8 thin-cut boneless pork loin chops
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons grated lemon peel
2 garlic cloves, pressed
1 1/2 tablespoons all purpose flour
2 teaspoons olive oil
3/4 cup low-fat (1%) milk

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
Rub mixture over both sides of pork and let marinate for 2-24 hours. Cooking Place chops on a baking sheet and sprinkle them lightly with flour, salt and …
From mariposafarms.com
Servings 4
Total Time 2 hrs 30 mins


BRAISED PORK LOIN CUTLETS WITH THYME LEMON SAUCE RECIPES
8 thin-cut boneless pork loin chops: 3 tablespoons fresh lemon juice: 1 tablespoon chopped fresh thyme or 1 teaspoon dried
From menuofrecipes.com


MARINATED LAMB LOIN CHOPS - IT'S NOT COMPLICATED …
Oct 22, 2024 3 – Grill the lamb loin chops: Heat a ribbed grill pan or heavy based frying pan over medium-high heat. When hot, add the chops and cook for about 3-4 minutes on each side depending on their thickness.
From itsnotcomplicatedrecipes.com


BRAISED PORK CHOPS IN MILK AND DIJON MUSTARD SAUCE
Juicy tender and best braised pork chops recipe! These braised pork chops in milk and dijon mustard sauce are quick, easy and delicious. ... Milk-Braised Pork Chops Recipe with Mustard Sauce. ... add garlic and cook until fragrant, …
From whiteonricecouple.com


100 COZY FALL DINNER IDEAS - CUCINABYELENA
Oct 27, 2024 This easy recipe guarantees juicy, flavorful pork chops every time. It’s one of my favorite go-to dishes for any occasion, especially as part of a cozy meal. 23. Fried Pork …
From cucinabyelena.com


BRAISED PORK LOIN WITH ROSEMARY – LEITE'S CULINARIA
Mar 5, 2021 Pork loin is studded with rosemary, seared with onion and garlic, and braised in wine until tender. A pan sauce of pork drippings, vinegar, olive oil, and mustard lends a nice acidity to the dish. Jump to Recipe. This post may …
From leitesculinaria.com


BRAISED PORK STEAKS (ITALIAN STYLE) - GYPSYPLATE
Return the pork steaks to the sauce. Spoon sauce all over the pork. Reduce the heat to medium-low, cover and cook for 20-25 minutes. Flip the pork chops a few times. Add in zucchini and olives, and cook for another 15 minutes, or …
From gypsyplate.com


BRAISED PORK LOIN CUTLETS WITH THYME LEMON SAUCE RECIPE
Place pork in 15- by 10- by 2-inch glass baking dish. Mix 2 Tbsp. lemon juice, thyme, lemon peel and garlic in small bowl. Rub mix over both sides of chops. Cover and chill at least 1 …
From cookeatshare.com


SKILLET BRAISED PORK CHOPS - VALERIE'S KITCHEN
Feb 10, 2015 Add the browned chops back to the pan, nestling them down into that flavor-packed sauce. Increase the heat to high and bring the mixture to a boil, then reduce the heat to low, cover and simmer for at least 45 minutes to …
From fromvalerieskitchen.com


BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE
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, …
From recipebook.io


BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE
Recipe Instructions. Place pork in 15- by 10- by 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of …
From cookingindex.com


PORK LOIN AND POTATOES - BEYOND THE CHICKEN COOP
19 hours ago Place in preheated 375°F oven and bake uncovered for 60-70 minutes until the pork is cooked through and reaches 145°F. Remove from the oven and place pork on a …
From beyondthechickencoop.com


PORK CUTLETS WITH LEMON CAPER SAUCE
Apr 21, 2019 Instructions. Place a large skillet over medium heat; add olive oil; Place the flour, bread crumbs, salt, and thyme in a shallow bowl. In a separate bowl, whisk together the eggs and the water.
From lemonsforlulu.com


BRAISED PORK WITH APPLES - SEASONS AND SUPPERS
Oct 28, 2024 Get the Recipe: Braised Pork with Apples; ... If the sauce has thickened up you can thin it with a splash of broth or water. Store leftovers in the refrigerator for up to 2 days. ...
From seasonsandsuppers.ca


OVEN-BRAISED PORK LOIN WITH APPLES & ONIONS
Jan 31, 2022 Braising pork loin. Next, place diced apples and onion wedges into a Dutch oven or a clay baker, nestle the pork loin in the apple-onion mix, crumble a bouillon cube over the top and pour apple cider. Cover and cook for …
From cravingtasty.com


BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE
Braised Pork Loin Cutlets with Thyme-Lemon Sauce. Print Recipe. Braised Pork Loin Cutlets with Thyme-Lemon sauce. A rich sauce complimented by thyme and served on pork; of …
From mariposafarms.com


PORK TENDERLOIN WITH LEMON HERB PAN SAUCE – …
Mar 18, 2023 1 tbsp olive oil; 1 1/2 lb pork tenderloin (average weight) 3 cloves garlic crushed; 1 small lemon cut into quarters (use fresh, ripe lemons) 3 sprigs rosemary fresh
From claudiastable.com


PORK SOUVLAKI RECIPE WITH TZATZIKI - TASTE OF HOME
Jul 25, 2024 In a large bowl, whisk together the olive oil, vinegar, lemon juice, garlic, thyme, salt, oregano, paprika and pepper. ... Recipe Variations. Make pork souvlaki on the stovetop: ... Pork tenderloin marinates in a sauce filled …
From tasteofhome.com


258958 BRAISED PORK LOIN CUTLETS WITH THYME LEMON SAUCE RECIPES
olive oil, onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise, head of garlic, cloves separated and peeled, salt, black pepper, pitted prunes (14 oz), armagn
From recipeofhealth.com


Related Search