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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 409.7
  • Total Fat: 23.9 g
  • Cholesterol: 86.2 mg
  • Sodium: 171.1 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 33.6 g

View full nutritional breakdown of Pork Cutlets with Salad and Sauteed Tomatoes calories by ingredient
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Pork Cutlets with Salad and Sauteed Tomatoes

Submitted by: BINGOSMOM


Number of Servings: 4

Ingredients

    2 Tablespoons lemon juice, plus wedges for serving
    6 teaspoons Olive Oil
    salt and pepper
    4 Boneless pork loin chops (5 oz each, fat trimmed)
    1/4 cup all purpose flour
    1 pint cherry tomatoes, halved
    1 bag mixed salad greens
    Parmesan Cheese for serving (optional)

Directions

Make dressing. In large bowl mix lemon juice and 2 teaspoons olive oil. Season with salt and pepper. Set aside.
Place chops on cutting board. Butterfly chops. Then, one at a time, place opened chops between 2 large pieces of plastic wrap and pound until 1/4 inch thick. On a place, mix flour, 1 teaspoon salt and 1/4 teaspoon salt. Coat each cutlet on each side; set aside.
In medium skillet, heat 1 teaspoon oil over medium -high heat. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and set aside.
In same skillet, heat 1 teaspoon oil over medium high heat. Add 1 cutlet, cook until browned, 1 -2 minutes. Turn over, cook until opaque, about 30 seconds more. Transfer to plate, cover with foil to keep warm. Repeat with remain cutlets, using 1 teaspoon oil for each.
Add salad greens to bowl with dress. Toss. Place tomatoes 1 cutlet on plate with lemon wedges if wanted. Sprinkle cutlets with parmesan cheese, if desired. Serve salad on side.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BINGOSMOM.






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