Pork Cutlets with Olive-Caper Sauce
These pan-seared pork cutlets are elevated to something special with a savory olive-caper sauce. A lemony kale salad keeps this dinner fresh and light!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Meat tenderizer
- Plastic wrap
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Baking dish
- Skillet
- Stove
- Aluminum foil
- Plate
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1/2 cup Olives, kalamata, pitted, finely chopped
- 2 Tbsp Capers, rinsed and drained
- 1 lb Pork tenderloin, sliced and pounded thin (sub boneless pork chops)
- 1/2 cup Flour, all-purpose or whole wheat
- 1 Tbsp Oil, cooking
- 1 cup Stock, any type
- 1 Lemons, zest and juice of
- 2 tsp Vinegar, apple cider
- 1/2 tsp Sugar
- 1 tsp Mustard, Dijon
- 1/4 cup Oil, olive
- 1 Cucumbers, medium, chopped
- 2 oz Cheese, fontina (sub provolone), grated
- 1 Tbsp Dill, fresh
- 5 oz Kale, baby (sub large kale leaves, thinly sliced or arugula)
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