{"id":53624,"date":"2024-05-04T17:35:40","date_gmt":"2024-05-04T17:35:40","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=53624"},"modified":"2025-10-22T21:16:34","modified_gmt":"2025-10-22T21:16:34","slug":"tuscan-pork-cutlets","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/05\/04\/tuscan-pork-cutlets\/","title":{"rendered":"Tuscan Pork Cutlets"},"content":{"rendered":"<h3 style=\"text-align: center;\">with cauliflower and\u00a0garlic butter<\/h3>\n<h4 style=\"text-align: center;\">Yield: 2 Servings<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: Home Chef<\/h6>\n<p>Brightness abounds, with a tomato-y Parmesan sauce, with a hint of spice making the perfect adornment for the tender and lean pork chop. The cauliflower and <strong>garlic butter <\/strong>brings decadence.<\/p>\n<p><strong>Note:<\/strong> A green side dish like roasted Brussels Sprouts would be a welcome additional to balance the meal.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS grated parmesan<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp Italian seasoning <\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">oz parsley<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp <span style=\"color: #ff0000;\"><strong>red pepper flakes<\/strong><\/span><\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp chicken demi-glace<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">Roma tomato<\/span><\/li>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz cauliflower florets<\/span><\/li>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz boneless pork cutlets<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">garlic cloves<\/span><\/li>\n<li><span class=\"id-ingredient-name\">olive oil <\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt &amp; pepper <\/span><\/li>\n<li><span class=\"id-ingredient-name\">cooking spray <\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPreheat<\/strong> oven to 425\u00b0F.<\/p>\n<p>Prepare a baking sheet with foil and cooking spray.<\/p>\n<p><strong>Roast the Cauliflower:<\/strong><\/p>\n<p>Cut <strong>cauliflower florets<\/strong> into bite-sized pieces. Place <strong>cauliflower<\/strong> on prepared baking sheet and toss with 1 TBS <strong>olive oil,<\/strong> \u00bc tsp <strong>salt,<\/strong> and a pinch of <strong>pepper.<\/strong> Massage oil and seasoning into <strong>cauliflower.<\/strong> Spread into a single layer. Roast in hot oven until browned and tender, 20-25 minutes. While <strong>cauliflower<\/strong> roasts, prepare ingredients.<\/p>\n<p><strong>Prepare the Ingredients:<\/strong><\/p>\n<p>Core <strong>tomato<\/strong> and cut into \u00bc&#8221; dice. Stem and mince <strong>parsley.<\/strong> Mince <strong>garlic.<\/strong><\/p>\n<p>Unless your <strong>pork<\/strong> is well marbled, tenderize it was a jacquard.<\/p>\n<p>Pat <strong>pork chops<\/strong> dry, and season both sides with <strong>salt<\/strong> and <strong>pepper.<\/strong> Season one side with \u00bd-tsp of <strong>Italian seasoning.<\/strong><\/p>\n<p><strong>Make the garlic butter<\/strong><\/p>\n<p>Place a medium non-stick pan over medium heat and add 1 tsp <strong>olive oil.<\/strong> Add <strong>butter, garlic,<\/strong> and a pinch of <strong>salt<\/strong> to hot pan and stir constantly until golden brown, 2-3 minutes. Once golden brown, immediately transfer <strong>garlic butter<\/strong>\u00a0to a mixing bowl. Set it aside.<\/p>\n<p><strong>Cook the Pork Cutlets:<\/strong><\/p>\n<p>Return pan used to make <strong>garlic butter<\/strong>\u00a0to medium heat and add 2 tsp <strong>olive oil.<\/strong> Add <strong>pork cutlets<\/strong>\u00a0to hot pan, <strong>seasoned<\/strong> side down. Cook until golden brown and <strong>cutlets<\/strong>\u00a0reach a minimum internal temperature of 145\u00b0F, 5-7 minutes per side. Transfer <strong>pork cutlets<\/strong>\u00a0to a plate and tent with foil.<\/p>\n<p><strong>Make Sauce and Finish Dish:<\/strong><\/p>\n<p>Return pan used to cook <strong>cutlets<\/strong>\u00a0to medium-high heat and add 1 tsp <strong>olive oil.<\/strong> Add <strong>chicken BTB, tomato,<\/strong> \u00bd-tsp <strong>Italian seasoning,<\/strong> \u00bc cup <strong>water,<\/strong> and 1 tsp <strong>Parmesan<\/strong> (reserve remaining for <strong>cauliflower)<\/strong> to hot pan. Bring to a simmer.<\/p>\n<p>Once simmering, stir occasionally until slightly thickened, 1-3 minutes. Remove from burner and add <strong><span style=\"color: #ff0000;\">red pepper flakes<\/span><\/strong> (to taste).<\/p>\n<p>Add <strong>roasted cauliflower, parsley,<\/strong> and remaining <strong>Parmesan<\/strong> to bowl with <strong>scampi butter.<\/strong> Stir to combine.<\/p>\n<p>Plate dish, topping <strong>pork cutlets<\/strong>\u00a0with <strong>sauce.<\/strong> Bon app\u00e9tit!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>with cauliflower and\u00a0garlic butter Yield: 2 Servings Adapted from: Home Chef Brightness abounds, with a tomato-y Parmesan sauce, with a hint of spice making the perfect adornment for the tender and lean pork chop. The cauliflower and garlic butter brings decadence. Note: A green side dish like roasted Brussels Sprouts would be a welcome additional to balance the meal. 1TBS grated parmesan 1\u00bdTBS butter 1tsp Italian seasoning \u00bcoz parsley \u00bctsp red pepper flakes 2tsp chicken demi-glace 1Roma tomato 12oz cauliflower&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/05\/04\/tuscan-pork-cutlets\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":53667,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[12],"tags":[70,314],"class_list":["post-53624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pork","tag-cauliflower","tag-pork-cutlets"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/05\/TuscanPorkCutlets2.jpg?fit=452%2C362&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=53624"}],"version-history":[{"count":4,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53624\/revisions"}],"predecessor-version":[{"id":55496,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53624\/revisions\/55496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/53667"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=53624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=53624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=53624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}