Braised Pork Cutlets with Sage

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 548, total fat 16 G., saturated fats 4 G., proteins 39 G., carbohydrates 59 G., fiber 4 G., cholesterol 77 mg, sodium 1004 mg, sugar 1 G.

Natural bone-in pork loin cutlets are simmered in a small amount of chicken broth with sage, pickled peppers, grape tomatoes, and lemons, resulting in juicy and tender meat. Quickly marinating the meat in brine prevents the tender loin from drying out during cooking. A great alternative to traditional fried pork cutlets! Serve with couscous and sprinkle with parsley.

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.

Ingredients for the recipe:

1/4 cup sugar
4 natural pork chops on the bone (200 g each), trim off excess fat
1/4 cup flour
2 tbsp. l. olive oil
3 large sprigs of sage
3 cloves garlic, crushed
1 lemon (cut into 6 slices and cut in half)
4 whole pickled pepperoncini peppers, drained
1.5 cups grape tomatoes
1 cup lightly salted chicken broth
2 cups prepared couscous, for serving
1 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: couscous grain, peperoncino pepper, grape tomatoes, pork loin, sage

Cooking the dish according to the recipe:

In a shallow bowl, combine sugar with 1/4 cup salt; add 3 cups water. Prick the pork with a fork, then place it in the brine and soak for 10 minutes. Remove the pork and pat dry with paper towels.
Place flour on a plate. Season the pork with pepper, then coat it in flour. Heat olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, without stirring, until golden brown on the bottom, 5 minutes. Add sage to the skillet; turn the pork chops over so they rest on top of the sage.

Scatter the garlic, lemon slices, and pepperoncini around the pork. Cook, undisturbed, until golden brown on the other side, about 5 more minutes.
Add the tomatoes, chicken broth, and 1/2 cup water to the pan and reduce the heat to medium-low. Cook over low heat, turning the pork once, until the liquid has reduced by half and the meat is tender, about 15 minutes. Serve with couscous and sprinkle with parsley.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / Food Network - recipes