Ingredients

• 2 tablespoons all-purpose white flour
• 1/2 teaspoon pepper
• 1 pound pork cutlets
• 2 teaspoons olive oil
• 1 cup lemon juice
• 1/4 cup low-sodium chicken broth
• 1 tablespoon fresh rosemary, chopped
• rosemary twigs for garnish, lemon slices for garnish

Preparation

1. Mix flour and pepper in a zip-top bag.
2. Coat pork in the mixture, shake off excess.
3. Heat oil over medium-high heat.
4. Add pork, cooking for 2 to 3 minutes on each side, until golden brown and no longer pink in middle when tested with a sharp knife.
5. Remove to serving plate and cover with foil to keep warm.
6. Add lemon juice, chicken broth and rosemary to skillet. Stir and bring to a boil over high heat.
7. Boil for 3 to 4 minutes, or until slightly thickened. Pour the sauce over pork and serve right away.

Helpful hints

• Pork cutlets are boneless, thin-sliced tender cuts of pork taken from the sirloin end of the loin. If unavailable, substitute boneless pork chops.
• If you are on a lower protein diet, adjust the portion to match your meal plan.