Golden Baked Pork Cutlets

I never write a review, but today I had to....I tried this recipe today, just as it was written and its fabulous. I read the 2 negative reviews before making and was fearful. But now I realize everyone can't cook.

I used smoked paprika and a little chili powder to give it a little spice. Very easy and quick to prepare as family enjoyed. Will certainly make this one again!

A quick and thoroughly enjoyable meal! We really enjoyed this! I wanted something quick for weekend meal and made this served with sweet potato and a honey-mustard glaze drizzled over the pork (EW recipe). I went 50/50 with the oil - used organic Olive Oil & organic Canola oil (using up/phasing out Canola oil - duped for yrs). I used onion flakes and since I was making the honey-mustard drizzle I halved the sugar. Everything else was per recipe - the pork was cooked perfectly, went really well with the sweet potatoes and loved the drizzle too. I shall make this again soon and add cauliflower next time. Pros: Quick & Tasty

Nix Sugar; Use Olive not Canola The basic method here is worth following: a baked pork cutlet. Simple and preferable for those who avoid fried foods whenever possible. I eliminated the sugar (I don't want it sweet) and used the immeasurably superior olive oil rather than that scourge of fields, kitchens, and western cuisine, the foul and reprehensible canola oil. The cutlets turned out very nice. Mine were quite thin, my oven runs a little hot, and still I added a few minutes, so take that into consideration with your timing. Served with fresh pasta and hot prepared red cabbage, it was a Bavarianesque meal. The family loved it. Pros: Baking > Frying Cons: Canola oil

Very easy to make the pork was on sale so the cost of everything was low. It was delicious, even the kids liked it. It was also nice to have another meat other than chicken.