Shelly's Recipe

PORK SCALOPPINI

Category: Roasts/Tenderloins - Pork

1 tbsp unsalted butter
1 tbsp olive oil
1 pound boneless pork loins, thin cut
3 tsp. kosher salt
1/3 tsp. freshly ground black pepper
1 cup chicken broth
1 tsp. lemon juice
1 tsp. lemon zest

Heat butter and oil in a large nonstick skillet over medium heat. Season the pork cutlets with 2 tsp. of the salt and pepper. Cook the cutlets until lightly browned and cooked through, about 1 minute per side or until tender. Remove from pan. Set aside and keep warm.

Add chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon until lightly thickened, about 5 minutes. Remove from heat and stir in the lemon juice and the remaining salt. Drizzle the meat with the pan juices and sprinkle with the zest. Serves 4