Today we are going to discuss pork cutlets. They don’t look fabulous, but don’t let their looks fool you. They are flavorable, juicy and the perfect dish to make on busy weeknight.
There are nights when I get home from work and really don’t want to make a complicated dinner so this is my go to dish. I make this using either pork chops or chicken. Whenever chicken or pork chops are on sale, I buy them in bulk and then divide them up and place them in the freezer.
2 – 6 pork chops – buy the thin, boneless cut. If you can’t find the thin one’s then take the thick one’s cut them in half and pound them out till they are fairly thin.
2 tbsp butter
1 tbsp oil
salt and ground pepper
1/4 cup flour measured into a pie plate
1. Pound out your pork chops (or chicken) until very thin.
2. Sprinkle pork chops with salt and pepper (both sides) and dredge in flour.
3. In a medium skillet, heat the oil and butter over low heat.
4. After it’s heated up a bit, bump the heat up to medium-high. When the butter begins to stop foaming and turns a bit brown, put the chops in the skillet. Cook until a rich golden brown, about 3 to 4 minutes, turn over and repeat on other side. Cook until no longer pink in the center.
5. Remove from heat and serve with a veggie, salad, mashed potatoes, etc. If you are feeling really adventurous make a pan sauce and serve over them.
These are really good and so easy and everyone is sure to love them.