Cumin-Dusted Pork Cutlets with Citrus Pan Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons all purpose flour
- 1/4 cup fresh orange juice
- 2 garlic cloves, minced
- Carbohydrate 14 g(5%)
- Cholesterol 147 mg(49%)
- Fat 50 g(78%)
- Fiber 1 g(4%)
- Protein 48 g(96%)
- Saturated Fat 13 g(65%)
- Sodium 704 mg(29%)
- Calories 708
Preparation 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.
Preparation 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.
