by Diana Rattray
An easy tomato-based sauce flavors these quick-cooking pork cutlets. Add some capers to the sauce for extra flavor or leave them out. Mushrooms, onions, and garlic make it a hearty dish full of flavor and texture.
I like to serve pork cutlets with a pasta dish or rice, but roasted potatoes or cauliflower would also work.
PrintEasy Pork Cutlets With Tomato Sauce
Pork cutlets are an excellent choice for a weeknight meal because they cook quickly, and prep is effortless.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Pork, Tomatoes
Ingredients
Scale
- 1 1/2 pounds pork cutlets or boneless loin pork chops, trimmed
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- dash pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 8 ounces mushrooms, sliced
- 1 clove garlic, minced
- 14.5 ounces canned tomatoes (diced)
- 1/2 cup chicken broth
- 1 tablespoon fresh chopped parsley
- 1 tablespoon capers (optional)
Instructions
- Pound the pork cutlets (or boneless pork chops) gently with a meat mallet to about 1/4-inch thickness.
- In a bowl, combine the flour, salt, and pepper; dredge the pork in the flour mixture to coat thoroughly.
- Heat the olive oil in a large skillet over medium heat; brown the cutlets for about 3 minutes on each side. Remove the meat to a plate.
- To the skillet, add the butter, onion, and mushrooms; cook until the onions are translucent and mushrooms are tender. Add the garlic, cooked pork cutlets, tomatoes, chicken broth, parsley, and capers.
- Simmer, uncovered, for 5 minutes. Cover and simmer for about 8 to 10 minutes longer, or until the pork is tender. Arrange pork over pasta or rice and top with the sauce.
