Cumin-Dusted Pork Cutlets with Citrus Pan Sauce

Cumin-Dusted Pork Cutlets with Citrus Pan Sauce

Do you know what you are making for dinner tonight?  Is your menu written out on your big wall calendar so you know what you are making for every night of the week?  Perhaps you aren’t as nutty as we are about menu planning, but that’s okay.  You can still have an amazingly delicious dinner on the table in less than 30 minutes if you make this pork recipe.

Gathering the ingredients

This recipe is great for many reasons.  1) most people have the ingredients on hand, 2) it uses pork cutlets which are super thin, thaw quickly (if you forgot to take them out of the freezer the day before), and cook quickly, 3) the pan sauce takes less than 5 minutes to make but tastes so good that you will want to pour it on everything in sight.  The sauce is tart and tangy with the citrus juices, the honey adds a hint of sweetness to round it out, and the garlic and olive oil keep the whole thing from being too syrupy-tasting.

Cooking the pork

If you find yourself with boneless pork chops instead of cutlets, you can still make this work.  Simply cut the chops in half cross-wise and pound them to 1/4 inch thick between two sheets of wax paper or plastic wrap.  This is an excellent way to let out the day’s frustrations.  Serve with rice and black beans and some greens and you have yourself a meal in no time flat.

Scrumptious pan sauce

Cumin-Dusted Pork Cutlets with Citrus Pan Sauce

Adapted from Bon Appetit

Ingredients:

2 tbls all-purpose flour

2 tsp ground cumin

1/2 tsp salt

1/2 tsp freshly ground black pepper

3-4 pork cutlets (about 12 ounces total)

3 tbls olive oil

2 garlic cloves, minced

1/4 cup fresh orange juice

3 tbls fresh lemon juice

1 tbls honey

To Make:

Heat 1 tablespoon of the olive oil in a large non-stick skillet over medium-high heat.  Combine flour, cumin, salt and pepper on a plate and mix well.  Coat each pork cutlet in the flour mixture, shaking off any excess.  Add the pork to the skillet and cook through, turning once, about six minutes.  Transfer the pork to serving plates and tent with foil to keep warm.

Add the last 2 tablespoons of the olive oil to the skillet.  Add the garlic and cook until just golden (about 30 seconds), stirring often.  Add the orange juice and the lemon juice.  Bring the juices to a boil, whisking often until reduced and slightly thickened, about 3 minutes.  Whisk in honey.  Season with salt and pepper to taste.  Pour the sauce over the pork.

To Serve:

Serve warm with whatever sides strike your fancy.  If you put rice on before starting the pork, everything can be done at the same time.  I recommend doubling the sauce recipe.  The amount outlined above makes just enough to lightly cover the pork.  The sauce is so darn good that we find ourselves licking our plates to get every last drop… well, maybe that’s just me.  In any case, consider making extra to drizzle over rice or vegetables.  Serves 2-3.

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1 Comment

Filed under Dairy-free, Dinner, Meat, Recipes

One response to “Cumin-Dusted Pork Cutlets with Citrus Pan Sauce

  1. I’m “wicked” anal re menu planning, so this can’t fit into this week’s rotation, but it’s getting bookmarked b/c that pan sauce looks sooo delicious, and we like pork once in a while (well, our kid would eat it all the time if she had the chance!).

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