Pork cutlets with leeks, lemon, and parsley

Ingredients

• 2 thin pork cutlets
• salt and pepper, as needed
• flour, as needed for dredging
• 2 tablespoons butter
• 2 small leeks, halved, thinly sliced
• 1 lemon, zested and juiced
• 2 tablespoons parsley, chopped
• 1 tablespoon thyme, chopped
• salt and pepper, to taste

Preparation

• Season the pork generously with salt and pepper. Dredge it in flour to fully coat. Set aside.
• Heat the butter in a large saute pan. Add the leeks, and stir briefly.
• Add the pork, and cook until golden and cooked through, 3-4 minutes per side (or more, depending on thickness).
• Stir in the lemon juice, zest, parsley, and thyme. Season with salt and pepper.
• Remove from heat. Spoon the leeks and sauce over the pork.

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