• 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.
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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.

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