Lemon Pork Cutlets with Sauce
1 pound boneless Pork Center Cut Loin chops, cut 1/2-inch thick
* salt & ground black pepper
1/4 cup Rao's® Homemade™ Lemon Chicken Marinade
3/4 ounces shiitake mushrooms, stems removed
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 tablespoon butter
1 cup chicken broth
1 (6 ounce) bag fresh baby spinach leaves
Season pork chops with salt and pepper. Place on a plate or glass dish
in a single layer. Drizzle marinade over tops; let stand 10 minutes.
Meanwhile, remove and discard stems from mushrooms; slice thinly. Diss
olve cornstarch in water and set aside.
Heat a large skillet 2 minutes over Medium-High heat. Place chops, wit
h marinade, in skillet; cook 3 minutes per side. Remove pork to a plat
e; leave pan juices in skillet.
Add butter to skillet; melt butter and tilt skillet to combine with pa
n juices. Add mushrooms and cook 3 minutes. Pour in chicken broth; red
uce heat to Medium-Low and simmer 5 minutes to reduce liquid slightly.
Stir in cornstarch solution and simmer 30 seconds. Place pork back in
skillet and top with spinach leaves; cover skillet and remove from hea