Lemon-Caper Pork Cutlets

  • Author: Taste of Home
  • Prep Time: 30
  • Total Time: 30
  • Yield: 4 1x
  • Cuisine: Italian


This recipe could easily be prepared with pork tenderloin.  I used Circle B Ranch Pork Cutlets for this dish and it came out delicious!  Enjoy!



  • 1 lb. Circle B Ranch pork cutlets
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup reduced-sodium chicken broth or homemade
  • 1/4 cup white wine
  • 1 garlic clove, minced
  • 1 tablespoon capers, drained
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried rosemary, crushed


  • Flatten pork slices. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat.
  • In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm.
  • Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through.
  • Serve with polenta or rice.

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