Spicy Italian Pork Cutlets Recipe
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Spicy Italian Pork Cutlets

By: GEORGIAK 
"Delicious garlic and fresh tomato sauce cover 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."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (121)

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

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Original Recipe Yield 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

  1. 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.
  2. 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.
  3. 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 open nutritional information

Amount Per Serving  Calories: 259 | Total Fat: 18.7g | Cholesterol: 38mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 2, 2004 by LIZCANCOOK   view full review
Oh, we LOVED these! Great flavor for dinner, and the leftovers were yummy too. I subbed a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 2, 2007 by MEGBAUM Supporting Member (Click to learn more about Supporting Membership)  view full review
Quick, easy and very tasty! I only made one change and that was using canned tomatoes with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 17, 2004 by Mel, the kitchen McGuiver   view full review
Yum. Yum. My husband and I loved this dish, and then I made it for my in-laws. They loved it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 9, 2010 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
This Italian gal says.......EXCELLENT! When I'm away from home I want good, old-fashioned...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 13, 2007 by ~TAYLOR~   view full review
Very nice dish. I added twice the wine and Chicken broth, along with some rosemary and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 27, 2007 by Metta Karuna   view full review
I can't believe I let this sit in my recipe box for over a year before trying it. This was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 3, 2005 by BARTKADN   view full review
I was so surprised at how fast the whole meal cooked up. The flavor of the pork chops was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 16, 2006 by VORCHA   view full review
I made my own pork cutlets by buying a pork tenderloin, cutting it into 6 pieces and pounding...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 11, 2005 by SusanF_VT Supporting Member (Click to learn more about Supporting Membership)  view full review
This is a very good way to prepare the chops. I didn't use that much olive oil--only used 1...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 17, 2006 by BLUEHERON1   view full review
A new favourite - followed exactly and servied with bowtie pasta - loved it and it was fast.

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