Looking for an easy and delicious dinner? These Pork Cutlets with Olives and Capers are incredibly simple to make and absolutely packed with flavor. They can be served over pasta or with a side of the vegetable of your choice. This is a weekday dinner your whole family will love!
(This recipe was originally published in March 2010, but was updated with some new content and photos in 2021).
The other day, I realized that I almost never cook pork (unless it's bacon or sausage, of course). And for no good reason since I generally really enjoy it.
I also realized that this pork cutlet recipe was in need of a major update, including new photography. So, I gathered all my ingredients and made these pork cutlets with olives and capers for the first time in 11 years.
And immediately decided that I don't even want to let 11 weeks pass by before I make it again (maybe not even 11 days??).
Not only is it incredibly easy to make, but it's packed with delicious flavor and is a dish your whole family will enjoy!
What are Pork Cutlets?
Pork cutlets are simply boneless, thin cuts of meat from the loin or leg of the pig. Sometimes grocery stores will sell pork cutlets, but you can also easily buy boneless pork chops or tenderloin and pound it to thin it out and make a cutlet.
Ultimately, you want the pork to be no more than ½" thick. This makes it incredibly easy to cook!
How to Cook Pork Cutlets
First you'll want to make sure your pork is thin enough. It should be no more than ½" thick, so if it's thicker when you buy it, you can simply place it on a cutting board, put a piece of wax paper or plastic wrap over it and pound it with a meat tenderizer (or rolling pin or other heavy object).
Sprinkle both sides of pork with salt and pepper.
Now, put the flour in a shallow bowl and dredge pork in it, turning to coat. Shake off any extra.
Heat olive oil in a large non-stick skillet over medium-high heat and cook for 2 minutes on each side, or until pork is cooked through (it should register at 145 degrees on a meat thermometer).
Remove from skillet and tent with foil to keep warm while you make the sauce.
What Kind of Olives Should I Use?
The choice is yours! I absolutely love a good brine-y olive and while kalamata are always a good choice, I often purchase calabrian olives (also known as Sicilian green olives) and love using those, too.
Any Greek or Italian olives will be delicious and you can use a combination of two or more if you like. I often use both kalamata and calabrian.
For the olive and caper sauce, add wine and chicken broth to skillet and bring to a boil, scraping the bottom of the pan to loosen brown bits.
Stir in olives and capers and cook for 4 minutes or until slightly thickened.
What Kind of White Wine Should I Cook With?
First of all, I highly recommend cooking with the same wine you would drink rather than anything labeled a "cooking wine."
Most recipes don't use more than a cup of wine and if you're using it in the recipe, that also means it will make an excellent pairing for your dinner!
When recipes call for white wine, they often specify to use a "dry" white wine. That just means you'll want a crisp wine over a sweet wine. I usually stick to a pinot grigio, chardonnay, or sauvignon blanc.
I also keep a bottle of dry white wine on hand just in case I happen upon a recipe that uses it!
Now that your olive and caper sauce is done, you're ready to plate the potk cutlets.
I served my pork over some spaghetti with a side of broccoli. But you can serve it with absolutely anything you desire!
What to Serve with Pork Cutlets
These pork cutlets are delicious all on their own, but also pair perfectly with so many things. Here are my favorite sides to enjoy with this recipe:
- Pasta: I'd generally never think to pair pork with pasta, but it really works here.
- Mashed Potatoes: Mashed potatoes and pork are a match made in heaven.
- Sweet Potatoes
- Green Beans
- Greek Salad
- Roasted Potatoes
The pork is perfectly tender and browned just right. It's SO good.
And the accompanying sauce is nice and tangy and coated the pork beautifully. If you're a fan of kalamata and/or Greek or Italian olives, you will go crazy for this dish. I love that umami.
This is a seriously awesome recipe and legitimately reignited my love for pork. Since I made this, I've bookmarked about 8 other pork recipes that I'm dying to make.
How on Earth could I have forgotten about the "other white meat"??
Delicious and simple are my two favorite things and these pork cutlets with olives and capers fit the bill.
What's your favorite pork recipe?
Pork Cutlets with Olives and Capers
- 1 lb. pork cutlets (or boneless pork chops or tenderloin cut into pieces), about ½" thick
- ½ tsp salt
- ½ tsp pepper
- ¼ cup all-purpose flour
- 1 Tbsp olive oil
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 cup Greek/Italian olives (I used a mixture of kalamata and calabrian), pitted and coarsely chopped
- 3 Tbsp capers
- If pork is thicker than ½", put it on a cutting board and place a piece of waxed paper or plastic wrap over it. Pound it with a meat tenderizer or rolling pin until it's no more than ½" thick.
- Sprinkle both sides of pork cutlets with salt and pepper.
- Put the flour in a shallow bowl and dredge pork in it, turning to coat. Shake off extra.
- Heat olive oil in a large skillet over medium-high heat. Add the pork and cook for 2 minutes on each side, or until pork is cooked through (it should register at 145 degrees on a meat thermometer). Remove from skillet and tent with foil to keep warm while finishing sauce.
- Add wine and chicken broth to skillet and bring to a boil, scraping the bottom of the pan to loosen brown bits.
- Stir in olives and capers and cook for 4 minutes or until slightly thickened.
- Serve over pasta or with vegetables. Spoon sauce over pork before enjoying.
- Recipe adapted from RecipeGirl