Lemon And Herb Pork Loin Cutlet Recipes

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PORK CUTLETS WITH LEMON AND CAPERS



Pork Cutlets With Lemon and Capers image

Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.

Provided by David Tanis

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 slices center cut pork loin, 1/2-inch thick and about 4 ounces each
Salt and pepper
1 1/2 cups soft bread crumbs, divided 1/2 cup flour
2 eggs, lightly beaten
1/2 cup roughly chopped parsley
Zest of 1 lemon
1 tablespoon capers, rinsed and roughly chopped
2 eggs, hard-cooked for 8 minutes, cooled and peeled
Olive oil, for frying
Lemon wedges

Steps:

  • With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
  • Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
  • Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
  • Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
  • Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams

PARMESAN-CRUSTED PORK LOIN CUTLETS



Parmesan-Crusted Pork Loin Cutlets image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 10

1 (12-ounce) pork loin
3 slices white bread or crusts from 8 slices
1/3 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup flour
1 large egg
1 tablespoon water
3 tablespoons vegetable oil
1 tablespoon butter
4 lemon wedges

Steps:

  • Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
  • Place the bread in a food processor and pulse into large breadcrumbs. Add the Parmesan cheese, salt, and pepper, and pulse a few more times. Transfer the crumb mixture to a shallow bowl.
  • Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order.
  • Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.

HERB-MARINATED PORK TENDERLOINS



Herb-Marinated Pork Tenderloins image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Steps:

  • Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams

GRILLED LEMON HERB PORK CHOPS



Grilled Lemon Herb Pork Chops image

These are SO SIMPLE, yet so good - they taste just like steak! The chops can also be broiled in the oven.

Provided by DOREENBUCH

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h25m

Yield 6

Number Of Ingredients 7

¼ cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon pepper
6 (4 ounce) boneless pork loin chops

Steps:

  • In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
  • Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
  • Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 1.6 g, Cholesterol 65.1 mg, Fat 10.1 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 2.6 g, Sodium 428.7 mg, Sugar 0.3 g

HERBED LEMON PORK CHOPS



Herbed Lemon Pork Chops image

Expect to get plenty of compliments on these fast, flavor-packed chops. They're tender and juicy. -Billi Jo Sylvester, New Smyrna Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon salt-free garlic seasoning blend
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary, crushed
2 bone-in pork loin chops (6 ounces each)
1 teaspoon olive oil
1 tablespoon lemon juice

Steps:

  • Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.

Nutrition Facts : Calories 200 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 350mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

PORK LOIN CUTLETS WITH LEMON-THYME SAUCE



Pork Loin Cutlets With Lemon-Thyme Sauce image

Make and share this Pork Loin Cutlets With Lemon-Thyme Sauce recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 thin-cut boneless pork chops
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons grated lemons, rind of
2 cloves garlic, pressed
1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
3/4 cup 1% low-fat milk

Steps:

  • Place pork in 15 x 10 x 2-inch glass baking dish.
  • Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic.
  • Rub mixture over both sides of pork chops.
  • Cover and refrigerate at least 1 hour and but no longer than 1 day.
  • Place pork chops onto baking sheet.
  • With flour, sprinkle each chop lightly.
  • Add salt and pepper to taste.
  • Over high heat, warm oil in large nonstick skillet.
  • Working in batches, add pork to skillet and cook until brown, about 1 minute per side.
  • Place all pork back into skillet.
  • Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly.
  • Place pork chops onto platter.
  • Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds.
  • Add salt and pepper to taste.
  • Pour sauce over pork and serve.

LEMON AND HERB PORK LOIN CUTLET



Lemon and Herb Pork Loin Cutlet image

I made these for dinner last night and was really happy with them. This recipe could easily be doubled. Make sure to allow time in the fridge. According to the Australian Pork Board, lean Australian pork (and loin cutlets were included in the info) contains less than 2g fat per 100g raw meat, so I don't agree with the sites' nutritional data but have to use it!

Provided by JustJanS

Categories     Pork

Time 17m

Yield 2 serving(s)

Number Of Ingredients 7

2 (150 g) lean boneless pork loin, our cutlets had bone in
olive oil
1 lemon, zest of
1 garlic clove, crushed
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh sage leaves
1 teaspoon freshly ground black pepper

Steps:

  • Brush each cutlet with a little oil.
  • Combine the remaining ingredients then coat each side of the cutlet with it's share of the mixture. Refrigerate for at least an hour.
  • Heat your oven to 200c.
  • Heat an oven proof pan over high heat, brown the cutlets quickly on each side seasoning with a little salt if you wish.
  • Put the pan and cutlets into the preheated oven and cook until done to your liking. Ours took around 8 minutes and were cooked through but still juicy and tender.

HERB & LEMON PORK CHOPS



Herb & lemon pork chops image

Cook these fresh, zesty chops on the barbecue, griddle or in a frying pan

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 7

6 big pork loin chops
3 garlic cloves , crushed
small handful flat-leaf parsley , chopped
½ tsp fennel seeds , roughly chopped
zest and juice 1 lemon , plus 1 lemon, quartered
3 tbsp olive oil
6 bay leaves

Steps:

  • Sit the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon zest and juice, oil and bay, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.
  • Heat a barbecue, frying pan or griddle pan. Season the chops, then cook for 5-8 mins on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last min to char, then serve alongside the pork.

Nutrition Facts : Calories 362 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 30 grams protein, Sodium 0.23 milligram of sodium

BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE



Braised Pork Loin Cutlets with Thyme-Lemon Sauce image

Categories     Pork     Braise     Marinate     Low Fat     Lemon     Summer     Healthy     Thyme     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

8 thin-cut boneless pork loin chops
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons grated lemon peel
2 garlic cloves, pressed
1 1/2 tablespoons all purpose flour
2 teaspoons olive oil
3/4 cup low-fat (1%) milk

Steps:

  • Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of chops. Cover and refrigerate at least 1 hour and up to 1 day.
  • Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.

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From dinnerthendessert.com


LEMON AND HERB RUBBED PORK TENDERLOIN RECIPE - MYSTEINBACH
Combine garlic, lemon zest, parsley, thyme, rosemary, oil, salt and chili pepper flakes in a small bowl. Generously rub mixture all over pork. Place pork in a resealable bag. Seal bag and refrigerate for up to 24 hours. Arrange pork on a foil-lined, rimmed baking sheet. Roast at 375ºF to an internal temperature of 155-160ºF, 20 to 25 minutes.
From mysteinbach.ca


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