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

Active: 40 minTotal: 40 min
20150803 olive caper pork cutlets nm 006.jpg?ixlib=rails 2.1

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!


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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. 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)
  2. Olives / Capers - Prep as directed and combine. (Can be done up to 3 days ahead)
  3. Cucumbers / Cheese / Dill - Prep as directed. (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. (Can be done 1 day ahead)


  1. Add dill to vinaigrette and season with salt and pepper.
  2. Mix flour with some salt and pepper. Coat pork with flour.
  3. 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.
  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 a bit of black pepper. Serve pork with salad on the side and enjoy!

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This meal has 37 reviews

I don't like olives so I substituted in a tomato pesto sauce.

By: Amy
Posted: Jun 13, 2016
Diet: Original

The pork cutlets were incredibly flavorful! Might replace the cheese in the salad w/ pecorino or something similar when I make this again.

By: Larissa
Posted: May 09, 2016
Diet: Original

Loved the olive-caper sauce, and I don't even like kalamata olives. Pork chops came out great, and they freeze well.

By: Allison
Posted: Oct 05, 2015
Diet: Original

I 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.

By: Angela
Posted: Sep 04, 2015
Diet: Original

Most tender pork chops my family has ever eaten. Loved the saltiness of the capers and olives.

By: Krista
Posted: Aug 20, 2015
Diet: Original

The salad was my favorite part. Delicious.

By: Megan
Posted: Aug 19, 2015
Diet: Original