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.
2 tablespoons olive oil
8 pork cutlets (about 1½ pounds), pounded ¼ 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
½ cup pitted kalamata olives, halved
½ cup fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar
Sat fat 5g
How to Make It
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.
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.