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!
Ingredients
- 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
- 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
Prep
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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)
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Olives / Capers - Prep as directed and combine. (Can be done up to 3 days ahead)
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Cucumbers / Cheese / Dill - Prep as directed. (Can be done 1 day ahead)
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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
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Add dill to vinaigrette and season with salt and pepper.
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Spread flour out in a baking dish or shallow bowl.
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Heat a skillet or saute pan over medium-high heat and add oil. Let it heat until simmering. Working with one piece of pork at a time, coat it in flour (shaking off excess) and then transfer to heated pan.
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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.
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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.
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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!
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