Sautéed Pork Cutlets with Lemon-Caper Sauce

Why this recipe works:

Instead of using supermarket pork cutlets for our sautéed pork cutlets recipe, we opted for boneless country-style spare ribs. We added sugar to our brine to help the pork cutlets retain moisture and encourage browning, then sautéed the pork cutlets in a combination of olive oil and butter,… read more

Instead of using supermarket pork cutlets for our sautéed pork cutlets recipe, we opted for boneless country-style spare ribs. We added sugar to our brine to help the pork cutlets retain moisture and encourage browning, then sautéed the pork cutlets in a combination of olive oil and butter, which promote browning even further. For the pork cutlets’ pan sauce, we reduced a flour-thickened mixture of cider, broth, and seasonings and swirled in lemon zest and butter for a rich, glossy sauce that perfectly coated our tender, browned sautéed pork cutlets.

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Serves 4

We prefer natural to enhanced pork (which has been injected with a salt solution to increase moisture and flavor). If using enhanced pork, omit the brining step. Look for ribs that are about 3 to 5 inches long. Cut ribs over 5 inches in half crosswise before slicing them lengthwise to make pounding more manageable.

Ingredients

Detail cvr sfs seared pork cutlets index 109 article
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