Balsamic Pork Cutlets

Balsamic Pork Cutlets
Servings: 4 Prep 15 mins Cook 16 mins


  • 4 boneless pork chops, about 5 ounces each, pounded to 1/2-inch thickness
  • 1/4 cup Wondra flour
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 small red sweet pepper, seeds removed and chopped
  • 2 cloves garlic, chopped
  • 1 14 1/2 ounce can beef broth
  • 1 6 1/2 ounce can mushroom pieces, drained
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 cup orzo, cooked following package directions
Garlic String Beans
  • 1 pound green beans, trimmed
  • 1 tablespoon olive oil
  • 4 cloves smashed garlic
  • 1/8 teaspoon salt

Make It


1. Coat pork chops in Wondra flour. Reserve unused flour. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes per side. Remove to a plate.

2. Add onion to skillet and cook 1 minute, stirring so onion doesn't burn. Add red pepper and garlic and cook 1 minute. Stir 1 tablespoon of the reserved flour into broth and add to skillet; stir in mushrooms, vinegar, parsley, basil, black pepper and salt. Bring to simmer.

3. Add pork; cover and simmer on medium-low heat for 10 minutes, turning after 5 minutes.

4. Serve pork with the cooked orzo and Garlic String Beans (recipe follows). Serve extra sauce on the side.

Garlic String Beans

5. Bring a large pot of lightly salted water to a boil. Add 1 pound green beans, trimmed, and cook 5 minutes. Drain. In same pot heat 1 tablespoon olive oil; add 4 cloves smashed garlic and cook until golden. Add string beans and 1/8 teaspoon salt. Stir to heat through and coat with oil.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 505, Fat, total (g): 15, chol. (mg): 88, sat. fat (g): 3, carb. (g): 53, fiber (g): 6, pro. (g): 41, sodium (mg): 736, Percent Daily Values are based on a 2,000 calorie diet.