Braised Pork Loin Cutlets With Thyme Lemon Sauce Recipes

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.

Steps:

• Put pork in large glass baking dish.
• Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
• Cover and refrigerate at least 1 hour,& up to 1 day.
• Put pork chops on baking sheet, sprinkling each 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 lightly browned, 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 (add more flour, if needed to thicken).
• Transfer chops to platter.
• Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
• Season with salt and pepper, then pour sauce over pork and serve.

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.

Steps:

• Heat oven to 325°F.
• Cook and stir bacon in large ovenproof Dutch oven on medium-high heat 5 min. (Bacon will not be done.) Add roast to pan; season with pepper. Cook 3 to 4 min. or until evenly browned on all sides, turning occasionally. Remove roast from pan, reserving bacon and drippings in pan; set roast aside. Add vegetables and rosemary to ingredients in pan; cook 5 min., stirring frequently. Add milk; stir. Bring to boil, stirring constantly. Return roast to pan; cover.
• Bake 1 hour to 1 hour 10 min. or until roast is done (145ºF), turning roast after 30 min. Remove pan from oven. Transfer roast to cutting board; cover loosely with foil. Let stand 10 min.
• Remove and discard rosemary stems from vegetable mixture in pan. Spoon half the vegetables into blender; blend until smooth. Return to pan; mix well. Bring to boil on medium heat, stirring frequently. Add pasta sauce; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Slice roast. Serve with vegetable mixture.

Steps:

• Preheat oven to 250°F.
• Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
• Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.

Steps:

• Trim excess fat from pork.
• Tie with butchers string.
• Put 3 sage leaves on top and 3 on the bottom of roast under string.
• Rub the meat with salt & pepper.
• In a dutch oven, on med-high heat, melt butter and oil, when hot add the pork and sear quickly on all sides, 5 minutes or so. The sear is very important. Reduce heat to med-low and add garlic (whole) 1-2 minutes transfer meat and garlic to plate, pour off fat.
• Return meat to pan( with garlic) and bay leaf.
• Add 1/2 cup wine, vinegar, and 2 more sage leaves.
• Cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more wine if needed.
• Let meat rest covered in foil.
• Meanwhile, discard bay,garlic,and sage from pan.
• Skim fat off (you need about 1 cup of liquid, add water if needed.
• Melt 1 tbsp butter into separate pan add flour and cook 1-2 minutes add pan juices whisking constantly until thick and smooth.
• Arrange meat on platter, spoon sauce over top and garnish with sage leaves.