Italian Style Pork Cutlets

July 2, 2012 at 12:10

Little Miss Sicky Poo


Ok, so it’s been a while since I’ve posted a primal recipe.  Summer fun, birthday parties and travel have been taking over my life…in a good way.  In the meantime, my garden has been blooming with tomatoes, artichokes and eggplants…yay!  I came home from my recent trip to Boston to beautiful, ripe tomatoes and couldn’t wait to use them.

I found this recipe for Spicy Italian Pork Cutlets on (love this site).  They sounded delicious and I must say that they did not dissapoint.  My husband usually grumbles at the idea of pork cutlets.  He’s just not a fan.  But even he loved this recipe.  I had to dial down the spicy factor because the kiddos just won’t eat anything with a kick so I opted out of the red pepper flakes in the original recipe.

Of course, the originator of the recipe suggested this be served over pasta but I think you already know how I feel about that.  So I decided that I would serve the cutlets over zuchinni ribbons in a bit of butter and salt.  Now on to the recipe.


  • 1/4 cup extra virgin olive oil, divided
  • 4 boneless pork chops, pounded to 1/4 inch thick
  • 4 cloves garlic, thinly sliced
  • 1 large tomato, diced
  • 1/3 cup chicken broth
  • 1/4 cup dry white wine
  • 3 tablespoons minced fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)


  1. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
  2. Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
  3. Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.



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