Naturally glazed pork cutlets with succotash salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 26 G., saturated fats 8 G., proteins 30 G., carbohydrates 31 G., fiber 5 G., cholesterol 75 mg, sodium 530 mg, sugar 10 G.
Calories 470, total fat 26 G., saturated fats 8 G., proteins 30 G., carbohydrates 31 G., fiber 5 G., cholesterol 75 mg, sodium 530 mg, sugar 10 G.
To create a delicious, sticky glaze on these pork loin cutlets, a few minutes before they're ready to cook, they're tossed with a sweet-and-spicy red pepper confit and a touch of grainy Dijon mustard, which adds a tart note to the glaze. The glazed pork is juicy, delicious, and tangy. Serve it with an American-style succotash salad made with corn, lima beans, and sweet red peppers, sautéed in olive oil and butter for a more delicate, distinctive flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural boneless pork cutlets, center cut (2 cm thick; 110 - 140 g each)
- 2 tbsp. l. olive oil
- 2 tbsp. red pepper confiture
- 1 tbsp grainy Dijon mustard
- 1 cup frozen lima beans
- 3 ears of corn, husked
- 1 red bell pepper, chopped
- 1 teaspoon chopped fresh thyme
- 1 tbsp (15 g) butter
- 3 tablespoons chopped fresh chives
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Cooking the dish according to the recipe:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the pork chops on both sides with salt and black pepper. Add them to the skillet and cook, turning once, until lightly browned, about 6 minutes.
- Add the peppercorn confit and mustard and increase the heat to high. Cook, turning the pork several times, until it's nicely glazed and cooked through, another 3-6 minutes, depending on the thickness of the patties. Remove from the heat.
- Place the lima beans in a small microwave-safe bowl with 2 tablespoons of water; cover with plastic wrap and microwave until tender, about 5 minutes, then drain. Cut the kernels from the corn cobs and run the back of a knife over the cobs to extract all the corn milk.
- In another large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the beans, corn and corn milk, bell pepper, and thyme, season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 6-8 minutes. Stir in the butter and 2 tablespoons water until the butter has melted. Remove from heat and stir in 2 tablespoons chives.
- Divide the pork among plates and drizzle with the pan juices. Serve with succotash and sprinkle with the remaining chives.
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