The Impossible-to-Screw-Up Pork
Tender pork cutlets are delicious, but because they're thin, it's easy to overcook them. If you only have to keep an eye on two, though, you're much more likely to take them off the heat at just the right moment. Snyder likes to brown the cutlets in sage-infused butter, which is as simple as throwing a few leaves of the herb into a skillet with a knob of butter.
Photo: Jody Horton