Natural pork cutlet with zucchini garnish

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 252, total fat 13 G., saturated fats G., proteins 28 G., carbohydrates G., fiber G., cholesterol mg, sodium mg, sugar G.

Thinly sliced lean bone-in pork chops cook in just a minute, resulting in a hearty, meaty, nutritious dish that's also delicious. A spice mix with dried oregano, thyme, and paprika is used to season the chops, and leftover bits of meat from the roasting process will add extra flavor to the zucchini. Choose meat without streaks of fat, and if the chops have a lot of subcutaneous fat, simply trim it off before cooking.

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:

For pork cutlets:

4 lean pork cutlets on the bone, 1.5 - 2 cm thick.
1 teaspoon dried oregano
1/2 tsp dried thyme
1/2 tsp sweet paprika
1 teaspoon coarse salt
1/2 tsp ground black pepper
1 tbsp. l. canola oil

For the zucchini:

2 medium zucchini, halved lengthwise and sliced crosswise into 0.5 cm slices
1/4 tsp coarse salt
2 tablespoons finely chopped fresh parsley (basil, mint, or oregano will also work)
1 medium tomato, finely chopped
1 teaspoon olive oil
Juice of 1/2 lemon
1/4 cup finely crumbled feta cheese (about 55 g)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

To prepare and fry pork cutlets: In a small bowl, combine oregano, thyme, paprika, salt, and pepper. Place the pork chops on a cutting board and sprinkle each cutlet on both sides with the spice mixture.

Heat a large skillet over high heat for 1 minute. Pour in the canola oil and, when it's shimmering, add the pork chops. Reduce the heat to medium-high and cook, without moving the chops, until well-browned, 3-4 minutes. Flip the chops over and cook the other side until browned and slightly firm in the center, another 2-3 minutes. Transfer to a plate.
To prepare zucchini: Place the zucchini in the pan, season with salt, and cook, stirring occasionally, until softened, 3-4 minutes. Add the herbs, then transfer the zucchini to a medium bowl. Add the tomatoes, olive oil, lemon juice, and sprinkle with feta cheese.

Divide the zucchini among 4 plates and serve with the pork cutlets.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Greek cuisine / Melissa d'Arabian

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