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Pork Cutlets with Olive-Caper Sauce
lemony kale and fontina salad

Active: 40 Total: 40

These pan-seared pork cutlets are elevated to something special with a savory olive-caper sauce. A lemony kale salad keeps this dinner fresh and light! We last featured this meal in 2015.

Ingredients

Metric
Servings:
4
Pork Cutlets with Olive-Caper Sauce:
  • Olives, kalamata, pitted - 1/2 cup, finely chopped
  • Capers - 2 Tbsp, rinsed and drained
  • Pork tenderloin - 1 lb, sliced and pounded thin (sub boneless pork chops)
  • Flour, all-purpose or whole wheat - 1/2 cup
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1 cup
Lemony Kale and Fontina Salad:
  • Lemon juice - 2 tsp
  • Vinegar, apple cider - 2 tsp
  • Honey - 1/2 tsp
  • Mustard, Dijon - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Cucumber - 8 oz, chopped
  • Cheese, fontina (sub any mild cheese like provolone or mild cheddar) - 3 oz, cubed
  • Baby kale - 5 oz (sub large kale leaves, thinly sliced or arugula)

Nutrition Facts

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Prep

  1. Make vinaigrette - Combine lemon juice, vinegar, honey, and mustard. Whisk while slowly adding olive oil. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Olives / Capers - Prep as directed and combine. (Can be done up to 3 days ahead)

  3. Cucumbers / Cheese - Prep as directed and store separately. (Can be done 1 day ahead)

  4. Pork - Slice into 3/4” / 1.9 cm thick cutlets. Place each cutlet between two pieces of plastic wrap and pound with a tenderizer until roughly half as thick. Season generously with some salt and pepper. (Can be done 1 day ahead)

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Make

  1. Spread flour out in a baking dish or shallow bowl.

  2. Heat a skillet or saute pan over medium-high heat and add cooking oil. Let it heat until shimmering. Working with one piece of pork at a time, coat it in flour (shaking off excess) and then transfer to heated pan.

  3. Sear pork until golden brown and cooked through, 2 to 4 minutes on each side. (Do this in batches, adding more oil between each batch if needed.) Transfer pork to a plate and cover to keep warm.

  4. Return skillet to heat and reduce to medium. Add stock and whisk to combine with any browned bits on the bottom of the pan. Bring to a boil. Add olives and capers and continue boiling until sauce thickens, ~2 minutes.

  5. Pour sauce over pork. Toss kale with cucumbers, cheese, and vinaigrette and top with some black pepper. Serve pork with salad on the side and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (8)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (1)

6 reviews

I was skeptical that the sauce would be good as it never really thickened but everything was very flavorful and tasty.

By: Annie
Posted: Jan 19, 2022
Diet: Original
0 Helpful

Good sauce. Air fried some tempeh instead of polenta. Came together very quickly!

By: Kimberly
Posted: Jan 19, 2022
Diet: Vegetarian
0 Helpful

Good, subbed roasted red peppers for the olives. I must have had the heat up too high bc the pan sauce was a little burnt, also needed cornstarch to thicken.

By: Avila
Posted: Jan 19, 2022
Diet: Original
0 Helpful

Love the flavors!!! One of my new favorite paleo dishes

By: Zharel
Posted: Jan 18, 2022
Diet: Paleo
0 Helpful

If you love capers and olives you will love this meal. Made the mistake of using regular kale. Next time will use baby kale or arugula which would have improved it. Used pork tenderloin that comes two in one package and cut them in half for cooking after pounding. Made two batches.

By: Diane
Posted: Jan 18, 2022
Diet: Original
0 Helpful

Loved everything about this meal.

By: Twyla
Posted: Jan 16, 2022
Diet: Original
0 Helpful