Pork Scalopini

By fcgra

Ingredients

• 4 thin cut pork chops pounded to 1/4 inch thick (if needed) or 1 large pork tenderloin (about 1 pound) cut into 4 equal pieces and pounded 1/4 inch thick
• 5 tablespoons unsalted butter
• 2 garlic cloves, minced
• 3/4 cup low sodium chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon brown sugar
• 1 tablespoon finely chopped fresh parsley (or you could use fresh tarragon, chives, or basil for a different flavor)

Preparation

Step 1

Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.

Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets and serve.