Pork Cutlets in a Hot and Sweet Cherry Pepper Sauce

Pork Cutlets in a Hot and Sweet Cherry Pepper Sauce is one of my sons favorite meals. In fact, we often make it together.  The mixture of the 2 kinds of peppers gives this sauce a little bit of sweet and a lot of zing.  And trust me when I say this meal is quick and easy and is sure to dazzle. I like to serve this meal with roasted potatoes and salad.  Such a delicious meal.

A few details about this meal….I purchased these thin pork cutlets at Guintas.  They were perfectly trimmed and lean.  Believe it or not I actually think pork cutlets are more flavorful than chicken. So you can even do this recipe with no sauce and the cutlets are just amazing by themselves.  

I like to mix my own Italian style bread crumbs to make the cutlets. I use plain bread crumbs, chopped garlic, fresh chopped parsley, grated Pecorino and salt and pepper to make mine.  If you don’t have the time just use the store bought version.  But fresh is always better!! 

Buon Appetito!!!

Pork Chop Cutlets in a Hot and Sweet Cherry Pepper Sauce

Serves 7

1 Cup Extra Virgin Olive Oil

8 Garlic Cloves – Whole

15 Thin Pork Cutlets (about 3 lbs)

3 Eggs – Beaten

3 ½ Cups Italian Style Bread Crumbs – I make mine with plain bread crumbs, fresh chopped parsley, grated Pecorino, chopped garlic, salt and pepper.

10 Tbsp. Butter

⅔ Cups Hot Cherry Pepper Strips In Vinegar- Drained

⅔ Cups Sweet Cherry Pepper Strips in Vinegar – Drained- reserve the vinegar when draining

3 Tbsp. Hot Cherry Pepper Vinegar 

3 Tbsp. Chicken Broth

3 Tbsp. Lemon Juice

Salt to taste

3 Tbsp. Fresh Chopped Parsley

Preheat the oven to 375 degrees.

Set up an assembly line to bread your cutlets.  Beat your eggs in a bowl and put your breadcrumbs in a shallow dish or pan.  First dip the cutlets in the egg and then dredge in the bread crumbs on both sides. Repeat this for all of the cutlets.

Heat up the olive oil in a large frying pan on low to medium heat.  Add a few cutlets to the pan, and cook on both sides until the cutlets are crispy on both sides.  Remove from the pan and place the cutlets on paper towels to remove any excess oil.  Repeat to cook all the cutlets. Place the cooked cutlets in a single layer in a shallow baking pan lined with aluminum foil for easy clean up.

Once the cutlets are all cooked, remove almost all of the oil from the pan.  Leave some of the remaining brown bits in the pan.  Add the butter to the pan and melt.  Next add both the hot and sweet cherry pepper strips.  Please note if you can not find strips you can just buy the whole sweet and hot cherry peppers. You will just need to take the seeds out of them and chop.  Add in the vinegar and using a wooden spoon scrape the bits off the bottom of the frying pan.  Add in the chicken broth, lemon juice and salt to your liking.  Cook for about 3 to 5 minutes and add in the parsley.

Pour the sauce over the cutlets and put in the oven for five minutes until the cutlets are warmed through again.  Remove from the oven and serve.

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