Peppered Pork Cutlet with Onion Gravy
Makes 4 servings
|1/4||teaspoon ground cumin|
|1/8||teaspoon ground red pepper (optional)|
|1/4||teaspoon black pepper|
|4||boneless pork cutlets (4 ounces each), trimmed of fat|
|2||cups thinly sliced onions|
|2||tablespoons flour, divided|
|1-1/2||teaspoons chicken bouillon granules|
|2||tablespoons fat-free (skim) milk|
- In a small bowl, combine paprika, cumin, ground red pepper, if desired, and black pepper; blend well. Sprinkle mixture evenly over one side of each cutlet and press down gently to adhere. If time allows, let stand 15 minutes to absorb flavors.
- Heat a large nonstick skillet over medium heat. Coat skillet with nonstick cooking spray. Add pork, seasoned side down, and cook 3 minutes or until richly browned. Remove from skillet and set aside on a plate, seasoned side up.
- Increase heat to medium high, coat skillet with cooking spray, add onions to pan, and cook 4 minutes or until richly browned, stirring frequently. Sprinkle with 1-1/2 tablespoons flour; toss to coat. Add water and bouillon, stir to blend and bring to a boil. Add cooked pork and any accumulated juices; spoon some of the sauce over pork. Reduce heat, cover, and simmer 20 minutes, or until pork is no longer pink in center.
- Place pork on a serving platter and set aside. Stir milk into onion mixture, or, for thicker consistency, blend together milk and 1/2 tablespoon flour and add to onion mixture. Add salt and cook 1 to 2 minutes. Spoon sauce over and around pork.
|Serving Size:||1 pork cutlet with 1/4 of onion gravy|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||27 %|
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