Peppered Pork Cutlets with Onion Gravy
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (optional)
1/4 teaspoon black pepper
4 boneless pork cutlets (4 ounces each), trimmed of fat
2 cups thinly sliced onion
2 tablespoons flour, divided
3/4 cup water
1-1/2 teaspoons chicken bouillon granules
2 tablespoons fat-free (skim) milk
1/4 teaspoon salt
In a small bowl, combine paprika, cumin, ground red pepper, if desired, and black pepper; blend well. Sprinkle mixture evenly over one side of each cutlet and press down gently to adhere. If time allows, let stand 15 minutes to absorb flavors.
Heat a large nonstick skillet over medium heat. Coat skillet with nonstick cooking spray. Add pork, seasoned side down, and cook 3 minutes or until richly browned. Remove from skillet and set aside on a plate, seasoned side up.
Increase heat to medium high, coat skillet with cooking spray, add onions to pan, and cook 4 minutes or until richly browned, stirring frequently. Sprinkle with 1-1/2 tablespoons flour; toss to coat. Add water and bouillon, stir to blend and bring to a boil. Add cooked pork and any accumulated juices; spoon some of the sauce over pork. Reduce heat, cover, and simmer 20 minutes, or until pork is no longer pink in center.
Place pork on a serving platter and set aside. Stir milk into onion mixture, or, for thicker consistency, blend together milk and 1/2 tablespoon flour and add to onion mixture. Add salt and cook 1 to 2 minutes. Spoon sauce over and around pork.