Lemon Herb Pork Cutlets with Linguine

Name: Lemon Herb Pork Cutlets with Linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4.5 servings
Cuisine: Italian
Ingredients: 1 pound pork tenderloin (sliced into 1/2-inch cutlets); 0.5 cup all-purpose flour; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoon olive oil; 0.25 cup chicken broth; 1 lemon (juiced); 2 tablespoon unsalted butter; 2 clove garlic (minced); 2 tablespoon fresh parsley (chopped); 8 ounce linguine; 10 ounce green beans

Tender pork cutlets pan-seared to golden perfection and bathed in a bright lemon-herb sauce, served alongside al dente linguine and quick-steamed green beans for a satisfying Italian-inspired dinner.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4.5
Cuisine: Italian
Difficulty: Easy
Cost: $2.11/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 pound pork tenderloin (sliced into 1/2-inch cutlets)
0.5 cup all-purpose flour
0.75 teaspoon salt
0.5 teaspoon black pepper
2 tablespoon olive oil
0.25 cup chicken broth
1 lemon (juiced)
2 tablespoon unsalted butter
2 clove garlic (minced)
2 tablespoon fresh parsley (chopped)
8 ounce linguine
10 ounce green beans

Instructions

Bring a large pot of salted water to a boil. Add 8 ounces linguine and cook according to package directions until al dente. Drain and set aside.
While pasta cooks, thaw 10 ounces frozen green beans slightly. Steam or boil the green beans until tender-crisp, about 5-7 minutes. Drain and set aside.
Pat 1 pound pork tenderloin cutlets dry. In a shallow dish, combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each pork cutlet lightly in the flour mixture, shaking off any excess.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork cutlets and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from skillet and set aside on a plate.
Reduce heat to medium. Add 2 tablespoons unsalted butter and 2 cloves minced garlic to the skillet. Cook for 1 minute until fragrant.
Stir in 1/4 cup chicken broth, the juice of 1 each lemon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Return the pork cutlets to the skillet and spoon the lemon-herb sauce over them. Stir in 2 tablespoons chopped fresh parsley. Serve immediately with the cooked linguine and steamed green beans.

Notes

For extra flavor, you can briefly toss the cooked green beans with a touch of the lemon-herb sauce before serving. Leftovers are best consumed within 2 days.

Nutrition (per serving)

Calories: 485
Protein: 33.1 g
Carbohydrates: 44.2 g
Fat: 20.3 g
Fiber: 4.1 g
Sodium: 740 mg
Saturated Fat: 7.8 g
Sugar: 3.1 g
Cholesterol: 105 mg