Last weekend, I went through the freezer and jotted down all of the food I had stored in anticipation of having a mass freezer clean-out. So far... so good....at least when we are home. We have been out and about quite a bit with different out of town needs, but we do cook when we are home for the most part. Today's recipe is taken from AllRecipes.com. I basically looked up pork cutlets and looked for the highest rated recipe in order to use our cutlet supply. Here it is:
Spicy Italian Pork Cutlets - 4 servings
Ingredients
- 1/4 cup extra virgin olive oil, divided
- 4 boneless pork chops, pounded to 1/4 inch thick
- salt and pepper to taste
- 4 cloves garlic, thinly sliced
- 1 large tomato, diced
- 1/3 cup chicken broth
- 1/4 cup dry white wine
- 3 tablespoons minced fresh parsley
- 1/4 teaspoon red pepper flakes
Directions
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
- Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 160 degrees F (70 degrees C). Serve pork with the tomato and broth mixture from the skillet.
Nutritional Information 
Amount Per Serving Calories: 261 | Total Fat: 18.9g | Cholesterol: 38mg
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