• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
  • what sounds good?

    I've been getting a lot of requests and suggestions for the apartment kitchen. I LOVE these suggestions, keep them coming!

    If you have anything you'd like me to consider (recipes to develop, shortcuts for recipes, great ingredients, or even blog formatting), shoot me an email and let me know!

    em570039@mycia.net

  • equipment spotlight

  • ingredient spotlight

  • this month’s packed lunch

  • hungry for more?

    Check out my food journeys at An Appetite for Adventure!
  • webmaster: chris hurte
  • author portrait: matt needham
  • © erin mcdowell and the apartment kitchen, 2009-10. all photography and content, unless otherwise indicated, is property of the author. unauthorized reproduction or use is prohibited. please ask before using.
  • Add to Technorati Favorites
  • Recipe Blogs - BlogCatalog Blog Directory
  • Twitter Updates

    • become my fan on facebook!

      Just click HERE

    Pork Cutlets with Leeks, Lemon, and Parsley

    It was a long day. The kind of day where I was still thinking about work long after I’d left my office (I’m normally good about leaving work at work). After two market trips (for cakes I’ll discuss in a future post), I was exhausted. I grabbed pork cutlets solely because they were small and thin – would take almost no time to cook.

    I love leeks for their subtle onion flavor, and I brightened the dish with a little bit of lemon and fresh herbs. The dish had only 7 ingredients (if you don’t count salt and pepper) and was done in less than 15 minutes. It felt especially good eating it – my feet up and the warmth and aromas coming up towards me. Delish.

    Pork Cutlets with Leeks, Lemon, and Parsley

    Served 1.
    Leftover Potential: This made just enough for one, but if you get a package of several pork cutlets, fry them up for use in sandwiches, pasta, or salads!

    2 thin pork cutlets
    salt and pepper, as needed
    flour, as needed for dredging

    2 Tbsp butter
    2 small leeks, halved, thinly sliced
    1 lemon, zested and juiced
    2 Tbsp parsley, chopped
    1 Tbsp thyme, chopped
    salt and pepper, to taste

    1. Season the pork generously with salt and pepper. Dredge it in flour to fully coat. Set aside.
    2. Heat the butter in a large saute pan. Add the leeks, and stir briefly. Add the pork, and cook until golden and cooked through, 3-4 minutes per side (or more, depending on thickness).
    3. Stir in the lemon juice, zest, parsley, and thyme. Season with salt and pepper. Remove from heat. Spoon the leeks and sauce over the pork.
    Advertisements

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: