Pork Cutlets With Sautéed Peppers and Beans

Pork Cutlets With Sauteed Peppers and Beans
Yunhee Kim
Cannellini beans are an easy and economical addition to a protein-rich meal.

Get the recipe for Pork Cutlets With Sauteed Peppers and Beans.
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2
tablespoons
olive oil
8
pork cutlets (about 1 1/2 pounds), pounded 1/4 inch thick
kosher salt and black pepper
2
medium bell peppers, thinly sliced
2
large shallots, thinly sliced
1
15.5-ounce can cannellini beans, rinsed
1/2
cup
pitted kalamata olives, halved
1/2
cup
fresh flat-leaf parsley leaves
1
tablespoon
red wine vinegar

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and black pepper. Working in 2 batches, cook the pork until browned and cooked through, 2 to 3 minutes per side; transfer to a plate.
  2. Heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the bell peppers, shallots, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until softened, 5 to 7 minutes.
  3. Add the beans, olives, parsley, and vinegar to the skillet and toss to combine. Serve the pork topped with the vegetable mixture.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 414
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 97 mg
  • Sodium 755 mg
  • Protein 40 g
  • Carbohydrate 16 g
  • Sugar 2 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 79 mg
What does this mean? See Nutrition 101.