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!
Tags
Ingredients
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
- Flour, all-purpose or whole wheat - 1/2 cup
- Oil, cooking - 1 Tbsp
- Stock, chicken or vegetable - 1 cup
Lemony Kale and Fontina Salad:
- Lemons - 1, zest and juice of
- Vinegar, apple cider - 2 tsp
- Sugar - 1/2 tsp
- Mustard, dijon - 1 tsp
- Oil, olive - 1/4 cup
- Cucumbers, medium - 1, chopped
- Cheese, fontina (sub provolone) - 2 oz, grated
- Dill, fresh - 1 Tbsp
- Kale, baby (sub large kale leaves, thinly sliced or arugula) - 5 oz
Nutrition Facts
Amount Per Serving
Calories
502
Just a moment...
% Daily Value
Total Fat
29g
44%
Just a moment...
Saturated Fat
7g
36%
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Trans Fat
0g
Just a moment...
Cholesterol
97mg
32%
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Sodium
500mg
21%
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Total Carbohydrate
27g
9%
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Dietary Fiber
1g
5%
Just a moment...
Sugars
3g
Just a moment...
Protein
37g
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Prep
- Make vinaigrette - Zest and juice lemons. Combine with vinegar, sugar and mustard. Whisk while slowly adding oil. (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 / Dill - Prep as directed. (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. (Can be done 1 day ahead)
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Make
- Add dill to vinaigrette and season with salt and pepper.
- Mix flour with some salt and pepper. Coat pork with flour.
- Heat a skillet or saute pan over medium-high heat and add oil. When oil begins to shimmer, add pork. Sear until golden brown and cooked through, 2 to 3 minutes on each side. Transfer pork to a plate and cover with foil so it stays 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 a bit of black pepper. Serve pork with salad on the side and enjoy!
Nutrition Facts
Amount Per Serving
Calories
502
Just a moment...
% Daily Value
Total Fat
29g
44%
Just a moment...
Saturated Fat
7g
36%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
97mg
32%
Just a moment...
Sodium
500mg
21%
Just a moment...
Total Carbohydrate
27g
9%
Just a moment...
Dietary Fiber
1g
5%
Just a moment...
Sugars
3g
Just a moment...
Protein
37g
Just a moment...
Reviews
Ratings
37 reviews
The pork cutlets were incredibly flavorful! Might replace the cheese in the salad w/ pecorino or something similar when I make this again.
0 HelpfulLoved the olive-caper sauce, and I don't even like kalamata olives. Pork chops came out great, and they freeze well.
0 HelpfulI really liked the olive caper sauce! I'm not really a fan of either olives or capers, but it worked really well with the pork.
0 HelpfulMost tender pork chops my family has ever eaten. Loved the saltiness of the capers and olives.
0 Helpful