Onions, Mushrooms, and Zucchini

Yield: 4 Servings

Scott Nowell

Say some nice stuff about the recipe Jed. Well, I had an urge for a new pork cutlet dish, and it seemed something like a Swiss’ed Steak would be good. I tested this theory and it needed work. The pork was really dry. This version uses the same sauce but the cutlets are sauteed first and then added just to the sauce at the finish.

• 46-oz boneless pork cutlets
• salt & pepper
• 1-2TBS olive oil
• 8oz mushrooms, sliced
• 1medium onion, sliced
• 1-2tsp garlic, minced
• 15oz can diced tomatoes
• ¼-½cup water
• 1TBS Better than Bouillon, chicken (BTB)
• 1tsp dried oregano,
• 1tsp dried basil

Options:

• 1-2zucchini, sliced ½-inch thick on the diagonal

Pat dry and season cutlets on both sides with salt and pepper.

Heat olive oil in a large skillet until shimmering.

Add cutlets and cook until just brown, about 2 to 4 minutes per side, until they reach 140°F. Remove to dish, cover loosely and set aside.

Add a little more oil if needed and sauté mushrooms and onions until mushrooms are nicely browned and onions soften. At the end, add garlic and sauté for 30 seconds to remove raw flavor.

To the skillet with onions and mushrooms add diced tomatoes, water, BTB, oregano and basil. Mix well. Bring to a boil and reduce to simmer. If using, season and add the zucchini to the skillet for 10 to 12 minutes. Taste and adjust seasoning.

Return cutlets to skillet and spoon sauce over cutlets. Simmer for a couple of minutes to reheat cutlets.

Serve with pasta or potatoes.

Side dish suggestions: