Pork Loin Cutlets With Lemon Thyme Sauce Food

PORK CUTLETS WITH LEMON CAPER SAUCE

Steps:

• Place a large skillet over medium heat; add olive oil
• Place the flour, bread crumbs, salt, and thyme in a shallow bowl.
• In a separate bowl, whisk together the eggs and the water.
• Dredge the pork chops in the egg mixture, allow the excess to drip back into the bowl. Dip pork in flour mixture, turning to coat. Repeat with the remaining pork cutlets.
• Working in batches, add the pork to the hot skillet and heat for 3-4 minutes per side; or until golden brown. Remove pork and keep warm.
• Add butter to the same skillet, slowly stream in chicken broth whisking up any browned bits from the pork.
• Add lemon juice and capers, whisk. Bring sauce to a boil; reduce heat and simmer until sauce has reduced and thickened slightly.
• Serve sauce over pork.

SPICY LEMON PORK SAUTE

Steps:

• Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
• Mix lemon juice, garlic, paprika, thyme, and cayenne pepper into the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 145 degrees F (63 degrees C).
• Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Return pork chops to the skillet briefly, coating them on both sides with the reduced mixture.

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.

BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE

Steps:

• Put pork in large glass baking dish.
• Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
• Cover and refrigerate at least 1 hour,& up to 1 day.
• Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
• Heat oil in large nonstick skillet over high heat.
• Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
• Return all pork to skillet.
• Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken).
• Transfer chops to platter.
• Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
• Season with salt and pepper, then pour sauce over pork and serve.

CRISP PORK CUTLETS WITH LEMON-CAPER SAUCE

Steps:

• Pound each chop between two pieces of plastic wrap with a meat mallet or the bottom of a heavy pan until 1/4 inch thick. Mix the chipotle powder with 1 tsp. salt and 1/2 tsp. pepper and sprinkle on the chops.
• Finely grate the zest of half the lemon and then juice that half. Cut the remaining half into wedges for serving.
• In a medium bowl, mix the mayonnaise with the lemon juice and zest, the capers, 1 tsp. of the thyme, the garlic, 1 tsp. pepper, and 1/4 tsp. salt.
• Put the flour, eggs, and panko in separate shallow bowls. Toss the panko with the remaining 1 tsp. thyme and 1/2 tsp. salt. Dredge each cutlet in the flour, shaking off any excess, then in the egg, and then in the panko to coat well. Transfer to a plate or platter.
• Heat 3 Tbs. of the oil in a 10- to 12-inch nonstick skillet over medium-high heat until shimmering hot. Add 2 of the cutlets, reduce the heat to medium, and cook, flipping once, until browned on both sides and cooked through (cut into a thicker chop to check), about 4 minutes. Transfer to a plate lined with paper towels. Wipe out the skillet and repeat with the remaining 3 Tbs. oil and cutlets. Serve with the sauce and lemon wedges.

THYME-MARINATED PORK CHOPS

Steps:

• In a resealable plastic bag, combine the wine or broth, 1 tablespoon thyme and garlic; add pork. Seal bag and shake to coat; refrigerate for 30 minutes. Turn and refrigerate 30 minutes longer., Drain and discard marinade. In a shallow bowl, combine the bread crumbs, salt, pepper and remaining thyme. Coat pork chops on both sides with crumb mixture. In a nonstick skillet over medium heat, cook pork in oil for 8 minutes on each side or until golden brown and a thermometer reads 160°.

LEMON THYME PORK LOIN ROAST

Steps:

• Tie the pork roast with butcher's twine at one - inch intervals to help it maintain a round shape for even cooking (a butcher will also be able to do this for you). The pork roast should be approximately 12 - inches in length, not doubled and tied. Rub the roast with the oil and vinegar. Place the lemon zest, garlic, kosher salt, thyme, and peppercorns in the work bowl of your Cuisinart® Food Processor. Process on Grind for 10 seconds, stop and scrape the work bowl, process on Grind 5 - 10 seconds longer, until the mixture resembles a coarse paste. Rub the paste evenly all over the surface of the roast. The meat may be roasted immediately or covered loosely with waxed paper, and refrigerated for up to 8 hours (the longer the rub is on the meat, the more intense the flavor will be). If refrigerated for longer than 1 hour, take the meat out of the refrigerator 20 - 30 minutes before roasting. Arrange the rack in Position A and preheat the Cuisinart® TOB-Series Toaster Oven Broiler to 450 degrees F Bake Setting. Arrange the rack in the drip pan in the upper most position and coat lightly with cooking spray. Center the roast on the rack and roast in the preheated 450 degrees F oven for 15 minutes. Lower the temperature to 325 degrees F and continue roasting for an additional 35 - 45 minutes, until the temperature when tested in the center of the roast is 155 - 160 degrees F. Turn off the oven, transfer the roast to a warm platter, and let rest for 10 minutes before slicing. Use the Cuisinart® CEK - 40 Electric Knife to carve roast into slices 1/4-inch thick or less, as preferred.

BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE

Steps:

• Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of chops. Cover and refrigerate at least 1 hour and up to 1 day.
• Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.

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.