Lemon and Herb Pork Loin Cutlet
Savor the bright and aromatic flavors of this Lemon and Herb Pork Loin Cutlet recipe, a quick yet elegant dish perfect for any weeknight dinner or special occasion. Juicy pork loin cutlets are marinated in a zesty blend of fresh lemon juice, garlic, rosemary, and thyme, then seared to golden perfection in butter for a rich, savory touch. A splash of chicken broth and the reserved marinade are simmered to create a luscious pan sauce that complements the tender meat beautifully. With just 15 minutes of prep and a total cook time of 20 minutes, this recipe offers a balance of vibrant citrus, fresh herbs, and savory depth. Serve these flavorful cutlets with mashed potatoes, roasted vegetables, or a crisp green salad for a complete, satisfying meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces Pork loin cutlets
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 3 minced Garlic cloves
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 0.25 cup Chicken broth
- 1 tablespoon Parsley, chopped
Instructions
Place the pork loin cutlets between two sheets of plastic wrap and pound them gently with a meat mallet until about 1/2 inch thick.
In a small bowl, mix the lemon juice, lemon zest, minced garlic, rosemary, thyme, olive oil, salt, and black pepper to create the marinade.
Place the pork cutlets into a shallow dish or zip-top bag and pour the marinade over them. Rub the marinade into the meat and let it sit for 15-30 minutes at room temperature, or up to 2 hours in the refrigerator.
Heat a large skillet over medium-high heat and melt the butter in it.
Remove the cutlets from the marinade, allowing any excess to drip off. Reserve the marinade for later use.
Sear the pork cutlets in the hot skillet, about 2-3 minutes per side, until they are golden brown and cooked through. Remove them from the skillet and set aside.
Lower the heat to medium, and add the reserved marinade to the skillet along with the chicken broth. Simmer the mixture for about 2-3 minutes, stirring occasionally, until slightly reduced.
Return the pork cutlets to the skillet, spoon the sauce over them, and let them warm up gently in the sauce for 1-2 minutes.
Transfer the cutlets to a serving plate, drizzle the pan sauce over the top, and garnish with freshly chopped parsley.
Serve immediately with your choice of side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
