Pork Loin Cutlets with Lemon Thyme Sauce
Savory, zesty, and elegant, these Pork Loin Cutlets with Lemon Thyme Sauce are a restaurant-quality dish you can easily recreate at home. Juicy pork cutlets are lightly dredged in seasoned flour and pan-seared to golden perfection, then smothered in a velvety sauce made with garlic, cream, chicken broth, and fresh herbs. The vibrant infusion of lemon juice and zest adds a refreshing tang, beautifully balanced by the earthy aroma of thyme. Ready in just 35 minutes, this quick and flavorful recipe is perfect for family dinners or entertaining guests. Serve with creamy mashed potatoes or crisp steamed vegetables for a complete meal that’s both satisfying and sophisticated.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces pork loin cutlets
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 0.5 cups chicken broth
- 0.25 cups heavy cream
- 2 tablespoons lemon juice
- 2 teaspoons fresh thyme leaves
- 1 teaspoons lemon zest
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Place the pork loin cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/2 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each pork cutlet in the flour mixture, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Add the pork cutlets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the cutlets to a plate and cover with foil to keep warm.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Deglaze the skillet by pouring in the chicken broth and scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream, lemon juice, fresh thyme leaves, and lemon zest. Cook for another 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Return the pork cutlets to the skillet, spooning the sauce over them to coat. Let them warm in the sauce for 2 minutes.
Garnish with freshly chopped parsley if desired and serve immediately. Pair with mashed potatoes or a side of steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2905 mg | 126% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.3 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 112 mg | 9% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1642 mg | 35% | |
*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.
