Garlic Pork Cutlets with Peppers & Mushrooms
Garlic Pork Cutlets with Peppers & Mushrooms Ingredients (6 Servings)
- 6 pork cutlets
- 3 tbsp. extra virgin olive oil
- 2 cups of mushrooms, sliced
- 2 garlic cloves, crushed
- 5 oz. Cento petite diced tomatoes
- ½ jumbo yellow onion, peeled and chopped
- 1 tsp. basil
- ½ tsp. oregano
- 1 large red pepper, sliced
- ½ cup water, if necessary
- sea salt, to taste
- fresh ground black pepper, to taste
Stir in the 2 cups of chopped mushrooms
Cook and stir the mushrooms until they are tender; around 5 to 7 minutes.
Transfer the mushrooms to a bowl and set aside.
Heat the remaining 2 tablespoons of olive oil in the skillet over medium heat.
Add the pork cutlets, browning both sides; around 4 to 5 minutes per side.
Place the pork chops on a plate, and then drain all but 1 tablespoon of drippings from the skillet.
Stir in the crushed garlic and chopped onion.
Cook and stir the ingredients over medium heat until the onion has softened and turned translucent; about 5 minutes.
Pour in the diced tomatoes, and season the garlic, onion, and tomato with basil, oregano, salt, and pepper.
Transfer the pork cutlets back into the skillet and cover with a lid. Let the ingredients simmer until the pork cutlets are tender and no longer pink in the center; about 45 minutes.
Stir in some water if the mixture becomes too dry.
Place the sliced red pepper on top of the pork cutlets and add the reserved mushrooms.
Continue to simmer until the red peppers are tender, 5 to 10 minutes.
To prevent the red peppers from overcooking, do not add them until the pork cutlets are cooked.
Let the dish cool before serving.