Herb Sautéed Pork Cutlets – New Year, New Meat

Has everyone made and kept their New Year’s Resolutions? This year, I’m resolving to sleep more, be more adventurous in the kitchen, and eat less chocolate (not give up chocolate, just eat less). I’ve already failed at my first and third resolutions, so I better keep that second one. These herb sautéed pork cutlets might just help me do that.

I rarely make pork for dinner. Perhaps because growing up I never cared for it. No offense to my intern (mom), but she had a tendency to overcook pork due to a crippling fear of whatever it was that pork carried which in our house was akin to the bubonic plague. But I am trying to establish traditions for our little family and I decided I want to make a traditional meal of pork and sauerkraut on New Year’s Day. Since Granny had the same tradition, I knew that her recipe box wouldn’t let me down.

I have one recipe for pork tenderloin that I use on the rare occasion that I do make pork because it is easy and tasty and I am confident in it. Of course that recipe is basically buying a pre-marinated pork loin, putting it in a pan and sticking it in the oven. But give me a loin and take away my recipe, and you can find me cowering in the fetal position under my dining room table while my pre-marinated pork loin likely expires in my fridge. Until now.

Easy peasy prep!

Thank you, Granny, for gifting me this amazingly easy and delicious (not to mention pretty) option for pork and enabling me to hold on to at least one of my resolutions. I had everything I needed in my pantry and this literally took less than 15 minutes from start to finish.

Final Thoughts:

  • This is a great recipe for guests around your New Year’s dinner table, or any night of the year. It was great with sauerkraut and with sautéed apples, as the recipe card suggests.
  • The recipe calls for brandy or apple juice. Brandy might have a bit more depth of flavor, but I opted for apple juice thanks to the bottomless supply of juice boxes that comes with having a toddler. And it was quite delicious.
  • Bring on the various cuts of pork, 2018. I’m no longer afraid of you.

So far this year, I’m feeling pretty good about keeping up one of my resolutions (granted, I’m writing this less than 48 hours into the new year…). We wish you only the best as you begin this year. And if you’ve already abandoned 2/3 of your resolutions like I have, I’d love to hear from you so I know my pork and I are not alone.


Here is what I used:


Herb Sautéed Pork Cutlets


Total Time: 15-20 minutes. Serves 4


  • 4 boneless pork loin cutlets (about 1 lb.), trimmed of excess fat
  • 1/2 t salt
  • 1/8 t leaf thyme, crumbled
  • 1/8 t pepper
  • 1/4 c brandy or apple juice
  • 2 T butter
  • 1 T vegetable oil
  • 1 clove garlic, finely chopped
  • Pound cutlets to 1/4 inch thickness between 2 sheets of wax paper. Season with salt, pepper and thyme.
  • Meanwhile, heat large, heavy skillet over medium heat. Add 1 T of butter and oil to the skillet. Sauté the cutlets 3 minutes on each side or until cooked through. Remove to platter and cover. Discard fat from skillet.
  • Lower heat to medium. Add remaining butter and garlic to skillet and saute for 30 seconds. Add brandy or juice and cook for 30 seconds or until liquid is syrupy. Add any accumulated meat juices from the platter to the skillet and stir.
  • Pour sauce over cutlets and serve.

Source: Family Circle, January 1986