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- Heat butter in nonstick skillet over medium-high heat. Season pork with salt and pepper and saute quickly, about 2-3 minutes per side. Remove pork from pan and keep warm.
- Add wine and lime juice to pan; deglaze pan. Bring to a boil; add chicken broth, milk, ginger and cayenne. Lower heat and cook over medium heat, stirring constantly, about 2 minutes. When sauce has reduced and thickened, season to taste with salt, if desired.
- Spoon some sauce over each cutlet and sprinkle with lime zest to serve.