Quick Pork Cutlets With Tangy Pan Sauce

• lbs pork roast or 2 lbs pork chops2 lbs
• marinade
• cup lemon juice↗1⁄2 cup
• cup canola oil↗1⁄4 cup
• tablespoons salt↗2 tablespoons
• pepper↗
• pan sauce
• cup ketchup↗1⁄2 cup
• cup brown sugar or 1/4 cup sugar substitute, equivalent↗1⁄4 cup
• cup dehydrated chives↗1⁄8 cup
• tablespoons apple cider vinegar↗3 tablespoons
• table spoon spicy brown mustard↗1 tablespoon
• salt and pepper
• leaves fresh basil↗5

Step-by-step instructions

1. 1

   Cut pork roast into 1/2" rounds.

2. 2

   Pour the marinade ingredients into a medium size bowl and mix thoroughly.

3. 3

   Tenderize the meat with a piercing tenderizer (looks like a bunch of nails that stab the meat) or pierce meat 30xs on each side with a fork.

4. 4

   Place meat in a bowl with marinade as you tenderize each piece, stirring the meat around with each addition so that each piece is covered.

5. 5

   Heat a large skillet to medium low (4 on my electric stove) and add a tbsp or two of oil (just enough to coat the bottom in a thin layer.).

6. 6

   Place 2-3 cutlets in the skillet, and cook 3-4 minutes on each side, until they reach 160*F. (Start with the cutlets that were in the marin ade the longest.) Remove cooked cutlets to a plate, and place in a warm place (such as a closed microwave.)

7. 7

   When all the cutlets are done, add the dry chives. Fry for about 30 seconds. The pork should have left a good bit of juice behind. Add the vinegar, and use it to deglaze the pan, scraping up all the good tidbits.

8. 8

   Add remaining pan sauce ingredients, and simmer for a minute to combine the flavors.

9. 9

   Spoon the sauce over a few cutlets and enjoy :-).