Pork Cutlets with Pickled Pepper Pan Sauce
A spring playlist and some recommendations
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Friends, you really want that protein bagel recipe and I heard you! It’s coming, I promise, but this recipe for Pork Cutlets with Pickled Pepper Pan Sauce has been in the works for a few weeks now and I have to share it first. You’ll thank me later!
This dish is absolutely delightful and so quick, easy and somehow also sophisticated. I like serving it straight from the pan to save on clean-up, but you could absolutely plate it on a pretty platter. I served it with pearled couscous, which I tossed with some spring onions and dried mint at the end as well as some roasted broccolini on the side. Creamy polenta would also be a nice place for your cutlet to land, or perhaps a slice of crusty sourdough to mop up the buttery, pleasantly piquant sauce? I used pork as stated in the recipe title, but if you want to use chicken instead, by all means feel free. I don’t experiment much with tofu, but my guess is that it could also work? Regardless of which path you choose, you’re in for a very lovely dinner. Chad put leftovers on a toasted baguette and topped it with some peppery arugula and it was pretty incredible.
If you did plate it, here are some pretty platters to consider, such as this one from Noon and Moon or this one from Juliseka? But, I also very much love my Staub, forever and always.
Other things of note.
Yes, of course we’re watching the White Lotus, “Piper, noooooo,” but our pal Dan turned us on to a very intense, incredible drama on Netflix called Adolescence. It’s a four part series and each episode is shot in one take - it’s incredibly impressive and powerful. Owen Cooper’s performance is a chilling masterpiece, portraying the 13 year-old Jamie Miller, a boy arrested on the suspicion of murder. Erin Doherty is also magnificent. Take a peek at this interview with writer and co-creator Jack Thorne. Stephen Graham is the other and also stars in the show. It’s not light and breezy, you are forewarned!
What is light and breezy are these wide-leg khaki pants I bought from the Gap last week (on sale now!), I have no idea where or how I will wear them, but I knew I had to have them. They also come in tall, which is such a gift! If you too are also tall like me, please check out
’s Long Live newsletter. She has great tips for us gals of a certain inseam as well as other incredible insights. On a similar note, Banana Republic is having a cuckoo spring sale right now - 40% off! Worth a look…Lastly, open those windows, take a drive and listen to this playlist I put together for ya.
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Pork Cutlets with Pickled Pepper Pan Sauce
I used a combination of spicy banana and cherry peppers. If you don’t like heat, go for the mild kind. Mezzetta is my preferred brand, but any kind will do. Also, don’t fret if your butter is on the edge of browning when you add it to the pan, it will only intensify the flavor of the sauce. It's a happy accident that bodes well for you. This dish pairs well with a crisp, white wine or a slightly chilled red, such as a Gamay.
Serves 4
Time 25 minutes
INGREDIENTS
4 boneless pork chops or 1 pork loin cut into 4 pieces crosswise, about 1-1/4 pounds
Kosher salt and freshly ground black pepper
¾ cup all purpose flour
2 tablespoons olive oil, plus more as needed
4 tablespoons butter, divided
4 large garlic cloves, thinly sliced
1 large shallot, thinly sliced
1 ¼ cups pickled peppers, roughly chopped - I like to use a combination of yellow and red
½ cup pickle brine
½ cup dry white wine or dry vermouth
2 tablespoons roughly chopped Italian parsley
METHOD
Place one cutlet between a sheet of parchment paper and pound until they are about ¼-inch" thick. Repeat with remaining cutlets. Season them well with salt and pepper.
Place the flour in a large shallow bowl and season with salt and pepper. Working one at a time, dredge each cutlet through the flour to coat. Shake off any excess flour and transfer to a plate.
In a 12-inch deep sided skillet, heat the oil over medium-high heat. With tongs, working in batches not to crowd the pan, add the cutlets away from you. Cook until they begin to brown on the bottom, 3 minutes. If the pan is looking dry, drizzle in a bit more olive oil. Flip and cook for an additional 1 minute, until just cooked through, 145°F. Transfer to a platter.
Turn heat to medium. Melt two tablespoons of the butter. Add the garlic and the shallots and a pinch of salt and cook until translucent, 1 to 2 minutes. Stir in the pickled peppers.
Pour in the brine and the white wine and bring to a simmer, scraping up any brown bits that have formed on the bottom of the pan. Simmer until reduced by about a third, about 1 minute.
Whisk in the remaining butter until the sauce is glossy. Add the cutlets back to the pan and cook for 1 minute more, spooning the sauce over top.
Top with the parsley and serve straight from the pan.
Do let me know if you make the pork or if you have anything else you’d like to share.
Have a good rest of your week.
With love,
Colu x
I loved Adolescence so much!
Playlists, my favorite Colu offering!!