Pork Cutlets with Olive-Caper Sauce
lemony kale and fontina salad
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.
- 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, almond - 1/3 cup
- Oil, cooking - 1 Tbsp
- Stock, any type - 1 cup
- 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)
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)
Olives / Capers - Prep as directed and combine. (Can be done up to 3 days ahead)
Cucumbers / Cheese - Prep as directed and store separately. (Can be done 1 day ahead)
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)
Spread almond flour out in a baking dish or shallow bowl.
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 gluten-free flour (shaking off excess) and then transfer to heated pan.
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.
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.
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!
Easy and quick, can easily substitute out side dishes or sauces for what’s available. A great weeknight option0 Helpful
Tasty! I left out olives and uses tomatoes to reduce the salt level. I also made a cauliflower rice as a side because of the reviews saying people were hungry after, bulked up the meal. Very good0 Helpful
While delicious, it definitely was not enough to keep body and soul together and I found myself contemplating half a large pizza. I would make the sauce and salad, and out the sauce over pasta.0 Helpful
Very salty, but delicious. Served with rice pilaf0 Helpful
Made this with chicken breast instead of pork and sautéed some broccoli instead of kale. Husband loved this, the caper/olive mix was a bit too salty for me.0 Helpful
I gave it a try because I like polenta, but the olives and capers did not do it for me. If I'd done just the mushrooms in tomato sauce, might have liked that better.0 Helpful