PORK SCALLOPINI

This recipe goes great over egg noodles and would likely be good with rice as well. It comes together quickly and the sauce is really flavorful. My boys love this recipe.

serves 4

1 large (1 lb.) pork tenderloin, cut into 4 equal pieces and pounded 1/4 inch thick
Salt and pepper
5 T. butter
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
2 T. lemon juice
1 tsp. brown sugar
1 T. finely chopped fresh parsley (or 1 tsp. dried)

1. Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, about two minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.

2. Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened. Scrape up any brown bits as the pan deglazes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets and serve.