Cheesy burgers with a Southwestern citrus twist may be found in these guacamole burgers.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- ¼ cup lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound pork tenderloin, thinly sliced crosswise
- ¼ cup dry bread crumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, chopped, or more to taste
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- 1 sprig fresh parsley, or as desired
Instructions
- Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
- Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
- Set oven rack about 5 inches from the heat source and preheat the oven’s broiler.
- Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
- Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 649 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe! I don’t have cast iron skillet, so for the broiler, I lined broiler pan with aluminum foil and let it preheat while I was pan frying. Then I transferred pork to broiler pan and poured juices in too before adding topping. Yum!!
amazing. ran out of olive oil and substituted Italian dressing. awesome.
This was absolutely horrible…the crust tasted doughy and the pork chops had no flavor, despite marinating for 4 hrs, and they were dry. Good thing my husband eats anything. His advice to me was just to fry the chops next time.
I marinated the pork for only 2 1/2 hours and otherwise followed the directions as written. We thought this was good, but when it came to the leftovers, there were no takers. We use that as a hallmark of a recipe. I love all the ingredients, but for some reason they seemed like they’d do better with chicken tenders rather than pork tenderloin–and maybe they were just a little dry. I appreciate the recipe and would try it again with a little sauce over the top made with lemon juice and butter.