Spicy Italian Pork Cutlets

135 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“A delicious garlic and fresh tomato sauce covers tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast.” - by GEORGIAK

Ingredients

1/4 cup extra virgin olive oil, divided
4 boneless pork chops, pounded to 1/4 inch thick
salt and pepper to taste
4 cloves garlic, thinly sliced
1 large tomato, diced
1/3 cup chicken broth
1/4 cup dry white wine
3 tablespoons minced fresh parsley
1/4 teaspoon red pepper flakes

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Metric US

Original recipe yields 4 Servings

Directions

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.

Nutrition

Amount Per Serving (4 total)

Calories
260 cal
13%

Fat
18.7 g
29%

Carbs
3.5 g
1%

Based on a 2,000 calorie diet

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Reviews (135)

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LIZCANCOOK

Jun. 2, 2004

"Oh, we LOVED these! Great flavor for dinner, and the leftovers were yummy too. I subbed a 14.5oz can of diced tomatoes (minus a little of the juice) for the tomato, plus a bit more chicken broth ins..." See moretead of the wine. Served them with a side of penne I tossed in a bit of butter and garlic powder."

MEGBAUM

Nov. 2, 2007

"Quick, easy and very tasty! I only made one change and that was using canned tomatoes with Italian spices in place of the fresh. ..." See more"

Mel, the kitchen McGuiver

Oct. 17, 2004

"Yum. Yum. My husband and I loved this dish, and then I made it for my in-laws. They loved it too. The only change I made was to add 3/4 tsp of dried sage leaves. I suspected it would be bland. Th..." See moree resulting flavor was very rich and savory."

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