Natural pork cutlet on the bone with corn and arugula
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 30 G., saturated fats G., proteins 39 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 550, total fat 30 G., saturated fats G., proteins 39 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
A juicy, seared steak always whets the appetite with its crispy crust and aroma. To prepare it, simply season the steak with salt and pepper and place it in a hot pan for a few minutes, being careful not to overcook it, which will prevent it from drying out. The perfect side dish for this simple yet delicious cut of meat is honey-caramelized corn and onions. Its sweet flavor is perfectly balanced by fresh, juicy arugula with a slightly tart tang.
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 pork steaks on the bone (1–1.5 cm thick, weighing approximately 800 g)
- 1/4 cup olive oil
- 5 ears of corn, kernels removed (or 3 cups frozen corn kernels, thawed)
- 1 red onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 3 tablespoons white balsamic or wine vinegar
- 2 tablespoons of honey
- 150 g of arugula
- 1 cup fresh basil, torn
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Cooking the dish according to the recipe:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the pork with salt and pepper and add to the skillet. Cook until browned and cooked through, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Wipe out the skillet and heat another 1 tablespoon of olive oil over medium heat. Add the corn, red onion, and 1/2 teaspoon of salt. Cook, without stirring, until the corn begins to char, about 3 minutes. Then stir and continue cooking until tender, about 2 minutes more. Add the garlic and red pepper flakes and cook until softened, about 30 seconds. Stir in 2 tablespoons of vinegar and honey. Remove from the heat.
- In a large bowl, combine the arugula with the remaining 2 tablespoons olive oil and 1 tablespoon vinegar. Season with salt and pepper and toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon it over the pork.
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