Pork Cutlets with Olives and Capers

Ingredients

• 1 lb. pork cutlets (or boneless pork chops or tenderloin cut into pieces), about ½” thick
• ½ tsp salt
• ½ tsp pepper
• ¼ cup all-purpose flour
• 1 Tbsp olive oil
• 1 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 cup Greek/Italian olives (I used a mixture of kalamata and calabrian), pitted and coarsely chopped
• 3 Tbsp capers

Instructions

• If pork is thicker than ½”, put it on a cutting board and place a piece of waxed paper or plastic wrap over it. Pound it with a meat tenderizer or rolling pin until it’s no more than ½” thick.
• Sprinkle both sides of pork cutlets with salt and pepper.
• Put the flour in a shallow bowl and dredge pork in it, turning to coat. Shake off extra.
• Heat olive oil in a large skillet over medium-high heat. Add the pork and cook for 2 minutes on each side, or until pork is cooked through (it should register at 145 degrees on a meat thermometer). Remove from skillet and tent with foil to keep warm while finishing sauce.
• Add wine and chicken broth to skillet and bring to a boil, scraping the bottom of the pan to loosen brown bits.
• Stir in olives and capers and cook for 4 minutes or until slightly thickened.
• Serve over pasta or with vegetables. Spoon sauce over pork before enjoying.

Notes

• Recipe adapted from RecipeGirl