Pork Cutlets with Olive-Caper Sauce | Cook Smarts

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)