Saturday, July 31, 2010


Tried a new recipe last night ... other than reducing the amount of capers, it's a keeper.
1/2 pound of  boneless pork loin, sliced into four pieces
1-1/2 TB whole wheat flour
3/4 teas lemon pepper
1 TB butter (I added a splash of olive oil as well)
2 TB red wine
2 TB lemon juice
2 TB capers (turned out saltier than we like, next time will use 2 teas)

Pound the pork slices thin, I used a small saucepan.  Combine flour and lemon pepper; dredge pork slices on both sides.  Melt butter over medium-high heat; quickly saute porking, turning once until golden brown, about 5 to 6 minutes.  Add wine and lemon juice to skillet; and cook for at most two minutes (I added a splash of water, most of the wine-juice evaporated when it hit the pan).  Remove pork and keep warm.  Scrape all the browned bits off bottom of pan and cook for a couple more minutes until sauce thickens a bit.  Add the capers and serve the sauce on top of each cutlet.  Serves two.


Jo said...

Do you realize that is my favorite meal...? Yum...!

Holly said...

Definitely good stuff!
Thanks for visiting.

Welshcakes Limoncello said...

Sounds and looks wonderful.