Spicy Italian Pork Cutlets

Spicy Italian Pork Cutlets

149 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  GEORGIAK

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.
  3. 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.

Share It

Reviews (149)

Rate This Recipe
LIZCANCOOK
66

LIZCANCOOK

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 instead of the wine. Served them with a side of penne I tossed in a bit of butter and garlic powder.

MEGBAUM
44

MEGBAUM

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

naples34102
29

naples34102

This Italian gal says.......EXCELLENT! When I'm away from home I want good, old-fashioned comfort food when I return. This hit the spot and was exactly what I needed and what I had in mind. I didn't see the need to pound the pork chops to a 1/4" thickness so just left them as is, about 1/2" in thickness. This way they were not overly large and it also reduced the chance of overcooking them. Mindful of Hub's sensitive innards I omitted the red pepper flakes but it wasn't missed. I blanched the tomato in boiling water for about 30 seconds to remove the peel, and didn't bother to measure either the broth or wine. Just poured in a glug or two of each, reduced it a bit, then swirled in a couple of pats of butter at the end to thicken the sauce and make it silky and smooth. I served this over sauteed polenta (taking the easy way out and using already prepared polenta) and I'm telling you I was in "Welcome Home Dinner Nirvana." Great recipe!

More Reviews

Similar Recipes

Chipotle Crusted Pork Tenderloin
(644)

Chipotle Crusted Pork Tenderloin

Modenese Pork Chops
(477)

Modenese Pork Chops

Sweet and Sour Pork Tenderloin
(52)

Sweet and Sour Pork Tenderloin

Spicy Pork Stir-Fry
(49)

Spicy Pork Stir-Fry

Tofu with Pork and Cashews
(35)

Tofu with Pork and Cashews

Curried Pork Chops and Cauliflower with Basmati Rice
(19)

Curried Pork Chops and Cauliflower with Basmati Rice

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 3.5 g
  • 1%
  • Protein
  • 16.1 g
  • 32%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chipotle Crusted Pork Tenderloin

>

next recipe:

Spicy Pork Stir-Fry