1 pound boneless Armour Trim & Tender Pork Loin
3 tablespoons flour
1 1/2 teaspoons lemon pepper
2 tablespoons butter
1/4 cup lemon juice
1/4 cup red wine
4 thin lemon slices (4 to 6 slices)
1/4 cup capers
Servings: 4
Slice Armour Trim & Tender Pork loin into 4 equal pieces. Pound cutlets thin (about 1/8" thick) evenly. Dredge lightly in flour and lemon pepper. Melt butter in large skillet over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 5-6 minutes. Add wine and lemon juice to skillet; shake pan gently and cook 2-3 minutes, until sauce is slightly thickened. Serve cutlets garnished with lemon slices and capers.
3 tablespoons flour
1 1/2 teaspoons lemon pepper
2 tablespoons butter
1/4 cup lemon juice
1/4 cup red wine
4 thin lemon slices (4 to 6 slices)
1/4 cup capers
Servings: 4
Slice Armour Trim & Tender Pork loin into 4 equal pieces. Pound cutlets thin (about 1/8" thick) evenly. Dredge lightly in flour and lemon pepper. Melt butter in large skillet over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 5-6 minutes. Add wine and lemon juice to skillet; shake pan gently and cook 2-3 minutes, until sauce is slightly thickened. Serve cutlets garnished with lemon slices and capers.
