Tea and Citrus Pork Cutlets
Tea at my Grandma’s house was always a treat as was sitting down to one of her homecooked meals, always served on a round, wooden table covered with a blue and white checked cloth. This dish weaves these two memories together!
Cut: Cutlet
Prep Time: 10 minutes
Cook Time: 10 minutes
Number of Servings: 8
Ingredient:
1 black tea bag
1 tsp (5 mL) salt
1 tsp (5 mL) ground black pepper
8 pork cutlets
Juice and zest of one orange, separated
Juice and zest of one lemon, separated
4 Tbsp (60 mL) butter or canola oil
2 Tbsp (30 mL) garlic, minced
Directions:
In a small bowl, empty the tea bag. Add salt and pepper and stir well.
Lay pork cutlets onto a baking sheet and season each side with the tea mixture. On one side only, sprinkle half the lemon and orange zest.
Heat a large frying pan to medium-high heat. Add the butter. Once it’s melted and sizzling, add the cutlets, citrus zest side up, and fry 4 min. Flip the cutlets and sprinkle with the rest of the zest. Add the minced garlic and stir while second side of cutlets fry.
Remove cutlets from pan once internal temperature is 160°F (71°C) and place on a cooling rack to keep crisp.
Add the lemon and orange juices to the pan with the garlic and cook briefly until slightly reduced about 2 min. Place in a small bowl to serve alongside cutlets, mashed potatoes and a nice green vegetable!
Nutritional Analysis:
YIELD:
8 servings.
SERVING SIZE:
1 pork cutlet.
| Per Serving | |
|---|---|
| Calories | 280 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Cholesterol | 110 mg |
| Carbohydrates | 2 g |
| Fiber | 0 g |
| Sugars | 1 g |
| Protein | 41 g |
| Sodium | 480 mg |
| Potassium | 691 mg |
Source: Jenni Lessard
