Sauteed Pork Cutlets With Lemon-Caper Sauce

• 2 tablespoons kosher salt
• 1 1/2 teaspoons sugar
• 1 1/2 pounds boneless country style ribs
• Black pepper
• 1 tablespoon olive oil
• 1/2 tablespoon unsalted butter
• SAUCE
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 1 teaspoon flour
• 1 teaspoon dry mustard
• 1/2 cup beef or chicken broth
• 1/4 cup white wine
• 2 teaspoons lemon juice
• 1 teaspoon minced fresh parsley
• 1 teaspoon lemon zest
• 2 tablespoons capers, rinsed

1. Dissolve the salt and sugar in 2 cups water. 30 minutes before you are ready to cook, place the meat in the brine. When ready to cook, remove from brine and dry. Pepper the pork. Heat oil and 1 tablespoon butter in skillet until just starts to smoke. Cook the cutlets quickly in batches, 1-2 minutes per side.
2. Transfer to plate and keep warm.
3. SAUCE
4. Heat 1/2 tablespoon butter in small saucepan over medium heat; add shallot and cook until softened. Add flour and dry mustard, stirring constantly. Slowly add broth, white wine lemon juice. Reduce heat to low and simmer 5 minutes. After cooking pork, reduce heat in skillet and add sauce, scraping pan bottom. Remove from heat and stir in lemon zest and capers. Serve on side in gravy boat.

kosher salt, sugar, country style ribs, black pepper, olive oil, unsalted butter, unsalted butter, shallot, flour, mustard, beef, white wine, lemon juice, parsley, lemon zest, capers

Taken from www.epicurious.com/recipes/member/views/sauteed-pork-cutlets-with-lemon-caper-sauce-50094069 (may not work)