Weeknight Dinner: Pork Scaloppini

KCET's own Cook's Country has a recipe that's simple enough for any weeknight dinner -- which is really something coming from these professional perfectionists! Pair the protein with egg noodles or rice pilaf, and enjoy.

Pork Scaloppini
Serves 4
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded 1/4 inch thick
Salt and pepper
5 tablespoons unsalted butter
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
2 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon finely chopped fresh parsley (If you like, substitute tarragon, chives, or basil)

Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.

Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets. Serve.