Pork Cutlets With Sautéed Peppers and Beans

Talk about a modern rethink of classic pork and beans. Our Pork Cutlets with Sautéed Peppers and Beans is sophisticated, delicious, and deceptively easy. You’ll brown the pork cutlets, pounded to about a ¼ of an inch thick for quick and even cooking, in one skillet. On the next burner, in a separate skillet, you’ll quickly sauté the bell peppers and shallots before letting them cool and tossing with white kidney beans, olives, parsley, and a dash of red wine vinegar. Spoon the beans and vegetables over a cutlet or two, and dinner is served. Try the recipe with any white beans or olives your family loves.

pork-cutlets-peppers-beans
Photo by Yunhee Kim
Pork Cutlets With Sautéed Peppers and Beans 3.0 45 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 414 calories
    • 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
Talk about a modern rethink of classic pork and beans. Our Pork Cutlets with Sautéed Peppers and Beans is sophisticated, delicious, and deceptively easy. You’ll brown the pork cutlets, pounded to about a ¼ of an inch thick for quick and even cooking, in one skillet. On the next burner, in a separate skillet, you’ll quickly sauté the bell peppers and shallots before letting them cool and tossing with white kidney beans, olives, parsley, and a dash of red wine vinegar. Spoon the beans and vegetables over a cutlet or two, and dinner is served. Try the recipe with any white beans or olives your family loves.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 8 pork cutlets (about 1½ pounds), pounded ¼ inch thick
  3. Check kosher salt and black pepper
  4. Check 2 medium bell peppers, thinly sliced
  5. Check 2 large shallots, thinly sliced
  6. Check 1 15.5-ounce can cannellini beans, rinsed
  7. Check ½ cup pitted kalamata olives, halved
  8. Check ½ cup fresh flat-leaf parsley leaves
  9. Check 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.