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Epicurious

Cumin-Dusted Pork Cutlets with Citrus Pan Sauce

3.6

(39)

Serve this 10-minute entrée with black bean and rice salad from the deli. Also put out a bowl of purchased fried plantain chips or root vegetable chips. Mango sorbet drizzled with rum is a fitting finale.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

2 tablespoons all purpose flour
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 pork cutlets (about 12 ounces total)
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
Orange wedges

Preparation

  1. Mix first 4 ingredients on plate. Coat pork in seasoned flour, shaking off excess. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add pork; sauté until cooked through, about 3 minutes per side. Transfer to 2 plates. Add 2 tablespoons oil to skillet. Add garlic; sauté until golden, about 10 seconds. Add orange juice and lemon juice. Boil until slightly thickened, whisking occasionally, about 30 seconds. Season with salt and pepper. Pour sauce over pork. Garnish with orange wedges; serve.

TagsCutletPorkMeatOrangeCitrusFruitMainDinnerNut FreeQuickEasyWeeknight Meals30 Minutes or LessSauteBon Appétit
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