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Peppered Pork Cutlets w/ Onion Gravy

Source of Recipe

Heart Healthy Cooking Magazine 2002


Recipe Introduction

Plan ahead…needs to set for 15 minutes to absorb flavors WW Points
Serves: 4

1/2 tsp. paprika
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper (optional)
1/4 tsp. black pepper
4 boneless pork cutlets (4 oz., each), trimmed of fat
2 c. thinly sliced onion
2 T. flour, ‘divided’
3/4 c. water
1-1/2 tsp chicken bouillon granules
2 T. fat-free milk
1/4 tsp. salt, optional

In a small bowl, combine the first 4 ingredients; blend well. Sprinkle mixture evenly over one side of each cutlet and press down gently to adhere. Let stand 15 minutes to absorb flavors.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add pork. Seasoned side down and cook 3 minutes or until richly browned. Remove from skillet and set aside on a plate, seasoned side up.

Increase heat to medium-high, coat with more cooking spray. Add onions to pan and cook 4 minutes or until richly browned, stirring frequently. Sprinkle with 1-1/2 T. flour; toss to coat. Add water and bouillon, stir to blend; bring to a boil. Add cooked pork and any accumulated juices; spoon some of the sauce over pork. Reduce heat, cover and simmer 20 minutes, or until pork is no longer pink in the center.

Place pork on a serving platter and set aside. Stir milk into onion mixture, or, for thicker consistency, blend together milk and 1/2 T. flour and add to onion mixture. Add salt if desired and cook 1 to 2 minutes. Spoon sauce over and around pork.

One serving (calculated w/o added salt) equals: 200 calories (27% from fat)…6 gm fat (2 gm saturated)…26 gm protein…7 gm carbohydrate…70 mg cholesterol…372 mg sodium...trace fiber ++++ WWP: 5