Chicken / Pork Recipe

Prepare proteins

If chicken breasts are thick, slice horizontally to make 4 thinner cutlets or pound to 1/2" thickness between plastic wrap. Trim excess fat from pork chops and pat both proteins dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt and pepper for later).

Make marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs soy sauce, 2 tbs lemon juice, 1 tbs Dijon mustard, 1 tbs honey, minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano and 1/4 tsp red pepper flakes until emulsified.

Marinate

Place the prepared chicken cutlets and pork chops in a shallow dish or resealable bag. Pour half the marinade over the chicken and half over the pork so each protein is coated (reserve remaining marinade). Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Preheat and heat pan

Remove proteins from fridge 15 minutes before cooking to come toward room temperature. Heat a large skillet over medium-high heat. Add 1 tbs neutral oil and 1 tbs butter; swirl to coat.

Cook chicken

Place chicken cutlets in the hot skillet, leaving space between pieces. Cook 3-4 minutes without moving until golden brown, flip and cook 2-3 minutes more or until internal temperature reaches 165°F (74°C). Transfer chicken to a warm plate and tent loosely with foil.

Cook pork

Add remaining 1 tbs butter and a touch more oil if skillet is dry. Add pork chops and cook 3-4 minutes per side, reducing heat to medium if browning too quickly, until internal temperature reaches 145°F (63°C). Transfer pork to the plate with the chicken and tent.

Deglaze and make pan sauce

With the skillet over medium heat, pour in reserved marinade, 1/4 cup white wine (if using) and 1/2 cup chicken stock. Scrape up browned bits with a wooden spoon. Simmer 2-3 minutes to reduce slightly, then swirl in remaining 1 tbs butter and adjust seasoning with remaining 1/2 tsp salt and remaining 1/2 tsp black pepper to taste.

Finish

Return chicken and pork to the pan for 30-60 seconds per side to glaze with the sauce and rewarm. Spoon sauce over the proteins, remove from heat.

Transfer proteins to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges to squeeze over. Serve immediately with your choice of sides (rice, mashed potatoes or salad).