| Account Login |

Cumin Dusted Pork Cutlets with Citrus Pan Sauce

Adapted from epicurious.com, Bon Appetit, August 2001


4 Tbsp flour
4 tsp ground cumin
1 tsp salt
1 tsp black pepper
¼ tsp cayenne pepper
1 ½ lbs pork cutlets (fresh ham cutlets or fresh ham steak)
3 ½ Tbsp olive oil
3-4 garlic cloves, minced
½ cup orange juice
6 Tbsp fresh lemon juice


  1. Combine on a plate: flour, ground cumin, salt, black pepper, cayenne pepper.  
  2. Coat pork cutlets in mixture.  Shake off excess.
  3. Heat 1 ½ tablespoons olive oil in large non-stick skillet over medium high heat.  
  4. Add pork and sauté for about 3 minutes per side, until just barely cooked through.  Don’t overcook!  
  5. Transfer pork to serving plate, cover with foil to keep warm.
  6. Add 2 tablespoons olive oil to skillet.  
  7. Add garlic cloves and sauté for 10 seconds.  
  8. Add orange juice and fresh lemon juice (from 2 or 3 lemons).  
  9. Boil until slightly thickened (about 30 seconds).  
  10. Pour sauce over pork and serve. Great with black beans, mangoes, orange wedges, rice.