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Rating: 3.5 stars
73 Ratings
  • 5 star values: 25
  • 4 star values: 13
  • 3 star values: 16
  • 2 star values: 15
  • 1 star values: 4
  • 73 Ratings

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.

Dawn Perry

Gallery

Credit: Yunhee Kim

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add the beans, olives, parsley, and vinegar to the skillet and toss to combine. Serve the pork topped with the vegetable mixture.

Nutrition Facts

414 calories; fat 20g; saturated fat 5g; cholesterol 97mg; sodium 755mg; protein 40g; carbohydrates 16g; sugars 2g; fiber 4g; iron 3mg; calcium 79mg.
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