Ingredients Jump to Instructions ↓

  1. 4 boneless pork loin chops , about 1-inch thick, trimmed

  2. 2 teaspoons olive oil

  3. Salt and black pepper

  4. 1 tablespoon tomato paste

  5. 2 small red bell peppers, or yellow bell peppers, quartered and cut into 1/4-inch slices

  6. 1 small red or yellow onion, quartered and cut into 1/4-inch slices

  7. 4 cloves garlic, thinly sliced

  8. 1/2 cup dry red wine , (for non-alcoholic, substitute chicken or vegetable broth)

Instructions Jump to Ingredients ↑

  1. Photo by: National Pork Board In a large nonstick skillet over medium heat, warm oil. Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side. Remove chops to a plate and set aside.

  2. Add tomato paste to skillet and cook, stirring, for 15 seconds. Add bell peppers and onion to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes. Add garlic and cook, stirring occasionally, for 1 minute.

  3. Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to skillet, nestling them in the liquid, and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 160° F. Serve pork with pepper and onion mixture spooned on top. Yield: 4 servings.

  4. Tip: Don't overcook your pork!

  5. Buying/Handling/Storing Tip: Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini Ask Your Butcher: Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.

  6. About the Cut: A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.

  7. Cooking Method: Braising COOKING BASICS:

  8. Coat meat lightly with seasoned flour, if desired.

  9. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.

  10. Cover meat with desired liquid(s).

  11. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300° F.) oven for 1 to 3 hours, until tender.

  12. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.


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