Pork Cutlets (Chops) with Sauteed Peppers and Beans by
Ingredients
2 T EVOO
8 pork cutlets or 4 porkchops (1 1/2 lbs)
s&p
2 med bell peppers, thinly sliced
2 large shallots, thinly sliced
1 15.5oz can cannelli beans, rinsed
2 t capers
1/4 c freshly chopped cilantro (or flat-leafed parsley)
Instructions
Heat 1T EVOO in skillet over med-high heat. Season the pork with s&p and cook the pork until browned and cooked through (do not overcook)Transfer to a plate.
Heat the remaining oil, add bell peppers, shallots, s&p. Cook, tossing occasionally until softened. Add the beans and capers and toss to combine. Serve the pork with the vegetable mixture and sprinkle with fresh cilantro.
Heat the remaining oil, add bell peppers, shallots, s&p. Cook, tossing occasionally until softened. Add the beans and capers and toss to combine. Serve the pork with the vegetable mixture and sprinkle with fresh cilantro.