Natural Lemon Garlic Pork Cutlets and Parmesan Potato Balls
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 648, total fat 39 G., saturated fats 14 G., proteins 44 G., carbohydrates 37 G., fiber 6 G., cholesterol 140 mg, sodium 658 mg, sugar - G.
Calories 648, total fat 39 G., saturated fats 14 G., proteins 44 G., carbohydrates 37 G., fiber 6 G., cholesterol 140 mg, sodium 658 mg, sugar - G.
This recipe is perfect for a quick weeknight dinner. All-natural pork loin cutlets are quickly pan-fried and topped with a lemon-garlic sauce made with the meat's delicious juices. Serve with blanched green beans and frozen potato balls. Sprinkle the balls with grated Parmesan cheese for a special, homemade flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g frozen Tater Tots
- 2 tbsp. l. grated parmesan
- 340 g green beans, broken in half (remove ends)
- 4 tablespoons unsalted butter
- Finely grated zest and juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 4 natural boneless pork cutlets, 2 cm thick (700 g)
- 3 cloves garlic, finely chopped
- 0.5 cups lightly salted chicken broth
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Cooking the dish according to the recipe:
- Bake the potato balls according to package directions. Transfer to a bowl, add Parmesan, salt, and pepper, and toss to combine. Set aside.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 5 minutes. Drain and transfer the beans to a medium bowl; toss with 1 tablespoon butter, lemon zest, salt, and black pepper to taste. Cover to keep warm.
- Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt and black pepper, add them to the skillet, and cook until golden brown, about 4 minutes per side. Transfer to a plate and let rest.
- Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Stir in the remaining 3 tablespoons butter. Pour the pan sauce over the pork and serve with the potato balls and green beans.
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