1 package of thinly sliced pork cutlets (about 5-6 cutlets)
Heaping cup of good quality white wine – really close to a cup and a half
Heaping tablespoon or two of minced garlic
Juice of one lemon or half a large lemon
Salt and pepper to taste
2 tablespoons of olive oil
Tablespoon of parsley, thyme and rosemary minced with salt
Heat the oil in an iron skillet or sauté pan until hot, patting the pork cutlets dry with paper towels in the meantime.
Place the cutlets in the oil and watch them sizzle and brown, salting and peppering the exposed side and spreading the garlic on the meat too. Flip the cutlets after two minutes or when the meat easily releases from the pan.
Season the now upturned brown side and cook for another minute. Add the white wine and allow the pan to deglaze and the wine to reduce by half. You may have to scrape some of the browned bits from the bottom of the pan if the wine doesn’t release them. Flip the cutlets again and again if need be to keep ‘em moving and the sauce turned.
Once the wine has reduced, squeeze the lemon juice over the pork and remove from heat. Add the herbs of your choice for savory, green flavor and serve over warm pasta, risotto, mashed potatoes, peas, or with steamed or roasted vegetables. Garnish with parsley and lemon – since we eat with our eyes first, it’s fun to see the flavors before we’ve tasted them! Enjoy!
-Recipe courtesy of James T. Farmer III