"A delicious garlic and fresh tomato sauce covers tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast." — GEORGIAK
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extra virgin olive oil, divided
boneless pork chops, pounded to 1/4 inch thick
salt and pepper to taste
garlic, thinly sliced
dry white wine
minced fresh parsley
red pepper flakes
Oh, we LOVED these! Great flavor for dinner, and the leftovers were yummy too. I subbed a 14.5oz can of diced tomatoes (minus a little of the juice) for the tomato, plus a bit more chicken broth instead of the wine. Served them with a side of penne I tossed in a bit of butter and garlic powder.
Following the exact recipe, these were not spicy to me at all. They were OK. Def not something to write home about.
Quick, easy and very tasty! I only made one change and that was using canned tomatoes with Italian spices in place of the fresh.
Yum. Yum. My husband and I loved this dish, and then I made it for my in-laws. They loved it too. The only change I made was to add 3/4 tsp of dried sage leaves. I suspected it would be bland. The resulting flavor was very rich and savory.
This Italian gal says.......EXCELLENT! When I'm away from home I want good, old-fashioned comfort food when I return. This hit the spot and was exactly what I needed and what I had in mind. I didn't see the need to pound the pork chops to a 1/4" thickness so just left them as is, about 1/2" in thickness. This way they were not overly large and it also reduced the chance of overcooking them. Mindful of Hub's sensitive innards I omitted the red pepper flakes but it wasn't missed. I blanched the tomato in boiling water for about 30 seconds to remove the peel, and didn't bother to measure either the broth or wine. Just poured in a glug or two of each, reduced it a bit, then swirled in a couple of pats of butter at the end to thicken the sauce and make it silky and smooth. I served this over sauteed polenta (taking the easy way out and using already prepared polenta) and I'm telling you I was in "Welcome Home Dinner Nirvana." Great recipe!
Very nice dish. I added twice the wine and Chicken broth, along with some rosemary and basil.
Also upped the garlic by 2 cloves, and used boneless pork shoulder strips.
Cooking time was a bit longer, but the pork was very tender and sauce was delicious over buttered egg noodles.
Thank you, GEORGIAK!
I can't believe I let this sit in my recipe box for over a year before trying it. This was amazing. The pork chops were so tender and the sauce had such an amazing flavor. This was loved by all. I was hesitant on adding the red pepper flakes because my boys are so young but I added them anyway and they do not overpower the dish at all. Every flavor compliments one another nicely without any being overpowering. Thank you Georgiak for my new favorite pork chop recipe!
I made my own pork cutlets by buying a pork tenderloin, cutting it into 6 pieces and pounding them to 1/4 thickness. Much more tender and cooks quicker than what some supermarkets sell for boneless chops. I added 1/2 teaspoon balsamic vinegar to the sauce to balance the other flavors and garnished the finished cutlets with Parmesan cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Italian Pork Cutlets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 168
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