Sautéed Pork Cutlets with Lemon-Caper Sauce
Why This Recipe Works
Instead of using supermarket pork cutlets for our sautéed pork cutlets recipe, we opted for boneless country-style spare ribs. We added sugar to our brine to help the pork cutlets retain moisture and encourage browning, then sautéed the pork cutlets in a combination of olive oil and butter, which promote browning even further. For the pork cutlets’ pan sauce, we reduced a flour-thickened mixture of cider, broth, and seasonings and swirled in lemon zest and butter for a rich, glossy sauce that perfectly coated our tender, browned sautéed pork cutlets.