Pan-Fried Pork Cutlet with Garlic
Ingredients
- 1½ lbs boneless pork chops pounded extra thin (about ¼ inch)
- 1½ teaspoons kosher salt or to taste
- ½ teaspoon black pepper
- 2 –3 tablespoons Italian herb seasoning blend
- 6 –8 garlic cloves minced
- 3 –4 tablespoons butter for frying, more if needed
- 1 tablespoon fresh lemon juice plus more for serving
Instructions
Prepare the pork cutlets:
- Pound pork chops between two pieces of parchment or plastic wrap until about ¼ inch thick. Pat dry with paper towels. Season both sides generously with salt, pepper, and Italian herb seasoning.
Heat the pan:
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once hot and foamy, add the minced garlic and stir for about 30 seconds until fragrant (don’t let it brown).
Pan-fry the cutlets:
- Add 2–3 cutlets at a time (don’t overcrowd the pan). Cook for 2–3 minutes per side, or until nicely browned and cooked through. Add more butter between batches if needed.
Deglaze and finish:
- After all cutlets are cooked, return them to the pan, lower heat, and drizzle with lemon juice. Spoon pan juices over the top and simmer for 1–2 minutes to finish.
Serve:
- Plate immediately with extra lemon wedges and fresh herbs if desired.
Notes
- Serve with mashed potatoes, roasted vegetables, or a crisp green salad.
- For extra flavor, add a splash of white wine or broth when finishing the pan sauce.
- Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet.
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
