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Pork Cutlets With Tomatoes and Mushrooms

User Rating 4.5 Star Rating (2 Reviews)


Pork Cutlets

Pork Cutlets

Diana Rattray
Tomatoes and garlic help to make thin pork chops or cutlets extra-tasty. Serve the pork with hot cooked pasta or rice, along with a tossed salad, for a fabulous family meal.


  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • dash pepper
  • 4 to 6pork cutlets or thin boneless chops, about 1 pound
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 small onion, thinly sliced
  • 8 ounces sliced mushrooms
  • 1 clove garlic, minced
  • 1 can (15 ounces) tomatoes, cut up
  • 1/2 cup chicken broth
  • 1 teaspoon dried parsley
  • 1 tablespoon capers, drained
  • hot cooked pasta or rice


If using boneless pork chips, trim excess fat. Put the chops between sheets of plastic wrap and pound gently until about 1/4-inch thick.

Combine flour, salt and pepper in a bowl; dredge pork with flour mixture. In a medium skillet over medium heat, brown the cutlets in the vegetable oil. Remove meat; add butter, onion, and mushrooms to skillet and cook until tender. Add garlic, cooked pork cutlets, tomatoes, chicken broth, parsley, and capers. Simmer, uncovered, for 5 minutes. Cover and simmer for 15 to 20 minutes longer, or until the pork is tender. Arrange pork over hot buttered pasta and top with sauce.
Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Awesome!!!, Member huntej01

This is an incredible recipe. I actually made it with chicken cutlets instead of pork, but it was really great. I used less oil to brown them in because I used a non-stick skillet. I didn't do the step for covering and simmering for 15 to 20 extra mins...didn't need it. Simmered the cutlets in the sauce for about 10 mins and it was perfect. Served over orzo pasta. Perfect for company!

1 out of 1 people found this helpful.

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