Lemon And Herb Pork Loin Cutlet Recipes

GARLIC-LEMON PORK

Steps:

• Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
• Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.

EASY HERB LEMON PORK CHOPS

Steps:

• Trim any fat from the pork chops. Place the pork chops and garlic in a large bowl. In a small bowl, stir together the salt, pepper, paprika, oregano, thyme and parsley. Sprinkle the salt mixture over the pork chops and garlic, and turn to coat.
• Squeeze the lemon juice over the pork chops. Let rest for 15 minutes.
• Preheat the broiler. Line a baking sheet with foil. Lightly coat with cooking spray. Place the pork chops on the baking sheet.
• Broil the pork chops until just cooked through, about 4 to 5 minutes per side.
• Sprinkle the pork chops with parsley. Serve.

GRILLED LEMON HERB PORK CHOPS

Steps:

• In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
• Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
• Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

HERBED LEMON PORK CHOPS

Steps:

• Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.

PORK CUTLETS WITH LEMON AND CAPERS

Steps:

• With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
• Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
• Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
• Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
• Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

PARMESAN-CRUSTED PORK LOIN CUTLETS

Steps:

• Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
• Place the bread in a food processor and pulse into large breadcrumbs. Add the Parmesan cheese, salt, and pepper, and pulse a few more times. Transfer the crumb mixture to a shallow bowl.
• Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order.
• Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.

PORK LOIN CUTLETS WITH LEMON-THYME SAUCE

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.

LEMON AND HERB PORK LOIN CUTLET

Steps:

• Brush each cutlet with a little oil.
• Combine the remaining ingredients then coat each side of the cutlet with it's share of the mixture. Refrigerate for at least an hour.
• Heat your oven to 200c.
• Heat an oven proof pan over high heat, brown the cutlets quickly on each side seasoning with a little salt if you wish.
• Put the pan and cutlets into the preheated oven and cook until done to your liking. Ours took around 8 minutes and were cooked through but still juicy and tender.