Pork Cutlets With Sautéed Peppers & Beans

Photo by Tempest R.
Adapted from realsimple.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from realsimple.com

Ingredients

  • 2

    tablespoons olive oil

  • 8

    pork cutlets (about 1 1/2 pounds), pounded 1/4 inch thick

  • kosher salt

  • Freshly ground black pepper

  • 2

    medium bell peppers, thinly sliced

  • 2

    large shallots, thinly sliced

  • 1

    15.5-ounce can cannellini beans, rinsed

  • 1/2

    cup pitted kalamata olives, halved

  • 1/2

    cup fresh flat-leaf parsley leaves

  • 1

    tablespoon red wine vinegar

Directions

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.

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