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Lemon Marmalade Chops

 
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Times:

5 minutes prep, 10 minutes cook
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Ingredients:

4 boneless pork loin chops, about 3/4-inch thick
1 tablespoon lemon pepper
2 tablespoons cider vinegar
1/4 cup lemon marmalade
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Cooking Directions:

Heat heavy skillet over medium-high heat. Brush chops with vegetable oil; sprinkle lemon pepper on both sides of chops. Brown on one side in hot skillet, about 4 minutes, turn and brown other side, about 4 minutes until internal temperature on a thermometer reads 160 degrees F. Remove chops from pan and keep warm. Carefully add vinegar to skillet, scraping up any brown bits. Stir in marinade. Return chops to skillet; turning once to coat.

Serves 4

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Serving Suggestions:

Elegant but easy, these sautéed chops are sauced with a deglazed pan sauce of marmalade. Next time try another fruit marmalade or preserves. Serve these chops with creamed spinach, mashed potatoes and a fruit salad.

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Nutrition:

Calories: 210 calories
Protein: 33 grams
Fat: 7 grams
Sodium: 350 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 2 grams
Carbohydrates: 12 grams
Random Leftover Tip:
Make a salad with leftover pork!

 
 
 
 
 
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Buying/Handling/Storing Tip:

Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.


More Butcher Tips
About the Cut

A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.


Learn About the Pork Cuts
Cooking Method: Sauteing
COOKING BASICS:
1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

More about this cooking method
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