Pork cutlet with arugula and grape salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 391, total fat 25 G., saturated fats G., proteins 31 G., carbohydrates 9 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 391, total fat 25 G., saturated fats G., proteins 31 G., carbohydrates 9 G., fiber G., cholesterol mg, sodium mg, sugar G.
Natural pork cutlets are marinated for just 5 minutes in a vinaigrette sauce with shallots and thyme, which is enough time for them to be completely infused with the rich flavor of the marinade.
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 (140 g each) boneless pork cutlets
- 3/4 tbsp. red seedless grapes, halved
- 4 heaping cups of young arugula shoots
- 1 medium shallot, finely chopped
- 2 tablespoons balsamic vinegar
- 2 tsp chopped fresh thyme
- Coarse salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup crumbled Gorgonzola or other blue cheese
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Cooking the dish according to the recipe:
- In a medium bowl, combine the shallots, balsamic vinegar, 1 teaspoon thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. While whisking, gradually whisk in the oil, starting with a few drops and then adding it in a thin stream.
- Place the pork chops in a shallow dish and season with salt on all sides. Add the remaining 1 teaspoon of thyme and 3 tablespoons of the dressing. Coat the chops with the mixture and let marinate for 5 minutes.
Preheat a grill pan over medium-high heat. Sear the pork until cooked through and juicy, 4-5 minutes per side. - Add the grapes and arugula to the remaining dressing and toss well. Transfer the pork chops to a serving platter or individual plates, top with the salad, and sprinkle with Gorgonzola cheese.
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