Best 3 Quick Pork Cutlets With Tangy Pan Sauce Recipes

QUICK PORK CUTLETS WITH TANGY PAN SAUCE

Steps:

• Cut pork roast into 1/2" rounds.
• Pour the marinade ingredients into a medium size bowl and mix thoroughly.
• Tenderize the meat with a piercing tenderizer (looks like a bunch of nails that stab the meat) or pierce meat 30xs on each side with a fork.
• Place meat in a bowl with marinade as you tenderize each piece, stirring the meat around with each addition so that each piece is covered.
• Heat a large skillet to medium low (4 on my electric stove) and add a tbsp or two of oil (just enough to coat the bottom in a thin layer.).
• Place 2-3 cutlets in the skillet, and cook 3-4 minutes on each side, until they reach 160*F. (Start with the cutlets that were in the marinade the longest.) Remove cooked cutlets to a plate, and place in a warm place (such as a closed microwave.)
• When all the cutlets are done, add the dry chives. Fry for about 30 seconds. The pork should have left a good bit of juice behind. Add the vinegar, and use it to deglaze the pan, scraping up all the good tidbits.
• Add remaining pan sauce ingredients, and simmer for a minute to combine the flavors.
• Spoon the sauce over a few cutlets and enjoy :-).

PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST

Steps:

• Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
• Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
• Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
• Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
• Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.

CUMIN-DUSTED PORK CUTLETS WITH CITRUS PAN SAUCE

Steps:

• Mix first 4 ingredients on plate. Coat pork in seasoned flour, shaking off excess. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork; sauté until cooked through, about 3 minutes per side. Transfer to 2 plates. Add 2 tablespoons oil to skillet. Add garlic; sauté until golden, about 10 seconds. Add orange juice and lemon juice. Boil until slightly thickened, whisking occasionally, about 30 seconds. Season with salt and pepper. Pour sauce over pork. Garnish with orange wedges; serve.