Friday, May 14, 2010

Spicy and delicious!

My husband is Jew-ish. No, that's not a typo. Technically, he was raised Jewish but in time, his kosher ways have relaxed and well, he loves the pork. Bacon especially, but a good pork cutlet will not go to waste with this man around. I like to change it up a little but here's my recipe for Spicy Italian Pork Cutlets. I don't find them to be especially spicy, but if you do - feel free to nix the red pepper flakes. It'll still be delicious!

Spicy Italian Pork Cutlets

  • 4 tablespoons olive oil

  • 4 boneless pork cutlets (or chops, beaten to about 1/3" thick)

  • 5 cloves of garlic, minced

  • 1 can, 14oz fire roasted dice tomatoes

  • 1 teaspoon dried oregano

  • 1 teaspoon dried sage

  • 3 tablespoons, minced Italian parsley

  • 1/4 cup dry white whine

  • 1/3 cup low sodium chicken broth

  • salt and pepper

  • 1/4 teaspoon red pepper flakes

In a large skillet, heat up two tablespoons on the olive oil. Salt and pepper the cutlets, and place them into the pan - searing on both sides before removing and setting aside on a paper towel. Add the rest of the oil in the pan, and saute the garlic for about 20-30 seconds before adding in the rest of the ingredients and stirring together. Let this cook for about 3-4 minutes or until it thickens into more of a sauce.

Add the cutlets back into the sauce, and continue cooking for 5-7 minutes or until done. Pork dries out quickly so be careful! Plate up the pork cutlet and serve with the tomato sauce over the top of it, with a bit more of the minced parsley for decoration. You're done!

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