Pork Cutlets with Olives and Capers
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!
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Makes: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
- Recipe adapted from RecipeGirl
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