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. Dissolve cornstarch in w
ater and set aside.
Heat a large skillet 2 minutes over Medium-High heat. Place chops, with marinade, in skill
et; cook 3 minutes per side. Remove pork to a plate; leave pan juices in skillet.
Add butter to skillet; melt butter and tilt skillet to combine with pan juices. Add mushro
oms and cook 3 minutes. Pour in chicken broth; reduce heat to Medium-Low and simmer 5 minu
tes 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 heat. Let stand 2 minutes or until spinach
wilts. Serve while hot.
No Nutritional Information Available