Cumin Dusted Pork Cutlets With Citrus Pan Sauce Recipes

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CUMIN-DUSTED PORK CUTLETS WITH CITRUS PAN SAUCE



Cumin-Dusted Pork Cutlets with Citrus Pan Sauce image

Categories     Citrus     Pork     Sauté     Summer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 10

2 tablespoons all purpose flour
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 pork cutlets (about 12 ounces total)
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
Orange wedges

Steps:

  • Mix first 4 ingredients on plate. Coat pork in seasoned flour, shaking off excess. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork; sauté until cooked through, about 3 minutes per side. Transfer to 2 plates. Add 2 tablespoons oil to skillet. Add garlic; sauté until golden, about 10 seconds. Add orange juice and lemon juice. Boil until slightly thickened, whisking occasionally, about 30 seconds. Season with salt and pepper. Pour sauce over pork. Garnish with orange wedges; serve.

CUMIN-BAKED PORK CHOPS



Cumin-Baked Pork Chops image

This fast, easy recipe for succulent pork chops came to The Times in 1997, part of a deep dive on cumin by the writer Molly O'Neill. It is simple to prepare and can be a delicious end to a long day. Using crushed cumin instead of ground will give the chops a bit of fresh texture, but if you don't have cumin seeds, feel free to substitute.

Provided by Molly O'Neill

Categories     dinner, easy, quick, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 8-ounce pork chops
1 teaspoon kosher salt
4 teaspoons grainy Dijon mustard
2 tablespoons crushed cumin seeds
1 teaspoon cracked black pepper
1 teaspoon canola oil

Steps:

  • Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
  • Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 5 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 0 grams

PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST



Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust image

Quick-cooking pork cutlets in a lemony marinade are topped off with a flavorful crust. Easy and quick enough for a weeknight, fancy and flavorful enough for company! Its Italian flavors go well over a bed of your favorite pasta or alongside a classic panzanella (bread salad) with fresh, seasonal tomatoes.

Provided by toastyfrenchy

Categories     World Cuisine Recipes     European     Italian

Time 4h30m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
¼ cup lemon juice
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound pork tenderloin, thinly sliced crosswise
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese
2 cloves garlic, chopped, or more to taste
1 tablespoon olive oil
1 tablespoon canola oil
1 sprig fresh parsley, or as desired

Steps:

  • Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
  • Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
  • Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
  • Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
  • Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 8 g, Cholesterol 53.3 mg, Fat 21.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 3.9 g, Sodium 648.9 mg, Sugar 0.9 g

CORIANDER AND CUMIN RUBBED PORK CHOPS



Coriander and Cumin Rubbed Pork Chops image

Chops rubbed with a simple but flavorful spice and garlic mixture. For an even more potent result, toast and grind the spices yourself.

Provided by DARLA

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 25m

Yield 2

Number Of Ingredients 7

½ teaspoon salt
1 tablespoon ground cumin
1 tablespoon ground coriander
3 cloves garlic, minced
2 tablespoons olive oil, divided
2 boneless pork loin chops
ground black pepper to taste

Steps:

  • Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste.
  • Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 277.9 calories, Carbohydrate 4.8 g, Cholesterol 38.2 mg, Fat 22 g, Fiber 2.1 g, Protein 15.5 g, SaturatedFat 4.5 g, Sodium 615.3 mg, Sugar 0.1 g

QUICK PORK CUTLETS WITH TANGY PAN SAUCE



Quick Pork Cutlets With Tangy Pan Sauce image

Tender pork cutlets and a tangy pan sauce. If you want a milder sauce, cut down on the vinegar and mustard. I actually made this using a 2 lb pork roast, sliced into 1/2 rounds.

Provided by Random Rachel

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs pork roast or 2 lbs pork chops
1/2 cup lemon juice
1/4 cup canola oil
2 tablespoons salt
pepper
1/2 cup ketchup
1/4 cup brown sugar or 1/4 cup sugar substitute, equivalent
1/8 cup dehydrated chives
3 tablespoons apple cider vinegar
1 tablespoon spicy brown mustard
salt and pepper
5 leaves fresh basil

Steps:

  • Cut pork roast into 1/2" rounds.
  • Pour the marinade ingredients into a medium size bowl and mix thoroughly.
  • Tenderize the meat with a piercing tenderizer (looks like a bunch of nails that stab the meat) or pierce meat 30xs on each side with a fork.
  • Place meat in a bowl with marinade as you tenderize each piece, stirring the meat around with each addition so that each piece is covered.
  • Heat a large skillet to medium low (4 on my electric stove) and add a tbsp or two of oil (just enough to coat the bottom in a thin layer.).
  • Place 2-3 cutlets in the skillet, and cook 3-4 minutes on each side, until they reach 160*F. (Start with the cutlets that were in the marinade the longest.) Remove cooked cutlets to a plate, and place in a warm place (such as a closed microwave.)
  • When all the cutlets are done, add the dry chives. Fry for about 30 seconds. The pork should have left a good bit of juice behind. Add the vinegar, and use it to deglaze the pan, scraping up all the good tidbits.
  • Add remaining pan sauce ingredients, and simmer for a minute to combine the flavors.
  • Spoon the sauce over a few cutlets and enjoy :-).

PORK CUTLET SAUTE



Pork Cutlet Saute image

Begin with Judy Garvin's pork dish which she prepares from her kitchen in Long Beach, CA. The mushrooms and velvety sauce make every bite special, and the recipe makes plenty of sauce to go around.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

3 tablespoons all-purpose flour, divided
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
2 boneless pork loin chops
1 tablespoon canola oil
1 tablespoon butter
8 medium fresh mushrooms, quartered
1 cup beef broth
2 tablespoons dry sherry or additional beef broth

Steps:

  • In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through.

Nutrition Facts : Calories 342 calories, Fat 20g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 503mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

PORK CUTLETS WITH CAPER SAUCE



Pork Cutlets With Caper Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon vegetable or peanut oil
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
1/3 cup drained capers
1 tablespoon red-wine vinegar
1 tablespoon Dijon-style mustard
1/2 cup fresh or canned chicken broth
1 tablespoon tomato paste
2 tablespoons butter, optional
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the cutlets with salt and pepper.
  • Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer. When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and cook about 2 minutes, turning occasionally.
  • Transfer the meat to a warm serving dish. Cover with foil and keep warm.
  • Pour off the fat from the skillet, then add the onion, garlic and capers. Cook, stirring until the onion is lightly browned. Add the vinegar, mustard, chicken broth and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about 3/4 cup. Add any juices that may have accumulated around the cutlets. Add the butter, if desired. Blend well.
  • Add the cutlets to the skillet, bring to a simmer and serve immediately sprinkled with parsley.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 3 grams, Sodium 579 milligrams, Sugar 2 grams, TransFat 0 grams

JUICY PAN-SEARED PORK CHOPS WITH CITRUS DRESSING



Juicy Pan-Seared Pork Chops With Citrus Dressing image

From Bon Appetit https://www.bonappetit.com/recipe/pan-seared-pork-chops-with-citrus-dressing?intcid=inline_amp and step by step instructions - https://www.bonappetit.com/story/easy-juicy-pork-chops-recipe

Provided by Gagoo

Categories     Pork

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork chops, 1/2-inch thick bone-in
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon sugar, divided
2 tablespoons olive oil, plus 1/4 cup olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 bunch cilantro leaf, with tender stems chopped

Steps:

  • Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ teaspoons sugar.
  • Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).
  • Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ teaspoons sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.
  • Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.

Nutrition Facts : Calories 409, Fat 24.9, SaturatedFat 6.9, Cholesterol 137.3, Sodium 443.4, Carbohydrate 2.4, Fiber 0.4, Sugar 1.3, Protein 41.5

CUMIN-CRUSTED PORK CUTLETS



Cumin-Crusted Pork Cutlets image

These pan-fried breaded pork cutlets have the wonderful fragrance and taste of cumin - this recipe will bring lots of joy to any dinner table.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

3 slices whole wheat bread
2 tablespoons self-rising yellow cornmeal mix
1/2 teaspoon ground cumin
1 egg
2 tablespoons coarse-grained mustard
2 tablespoons water
8 pork cutlets (about 1 1/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • In food processor, place bread slices. Cover and process with on-and-off pulses until fine crumbs form. In shallow bowl, stir together bread crumbs, cornmeal mix and cumin.
  • In another shallow bowl, beat egg, mustard and water until blended. Sprinkle pork cutlets with salt and pepper. Dip pork in egg mixture, then coat with bread crumb mixture.
  • Heat oven to 200°F. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat; add 4 pork cutlets. Cook 6 to 8 minutes, turning once, until golden brown and no longer pink in center. Keep warm in oven. Repeat with remaining 4 pork cutlets and 2 tablespoons oil.

Nutrition Facts : Calories 480, Carbohydrate 13 g, Fat 3, Fiber 2 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg

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