Here’s another recipe from my newly found bag ‘o recipes. These Southwestern Pork Cutlets are adapted from Food Network Magazine, December 2012.
Besides a nice, crispy panko coating, there’s a drizzle of salsa verde (I bought jarred) and all of those wonderful roasted vegetables. You could easily halve this recipe and make it will make a nice dinner for two.
We don’t have pork very often – not sure why because we really enjoy it. This time I bought one pack of boneless pork loin chops and got one free, so there was incentive to dig out a recipe for pork. I particularly noticed this one because it looks easy to throw together, throw in the oven, then throw on the plate.
The pork is tender and flavorful and I love the roasted sweet potatoes and poblano. Chop the poblano pretty big so it’ll retain its peppery goodness. I’m glad I got the free pack of pork loin chops, because I’ll be making these again!
Tomorrow I’m gonna chop the leftover pork into bite-sized pieces, toss them in Frank’s wing sauce and stuff them into a wrap with some shredded lettuce and a little ranch dressing. Yum.
Southwestern Pork Cutlets
Tender, slightly spicy boneless pork cutlets breaded and baked, along with roasted poblano and sweet potatoes.
Ingredients
- 2 large sweet potatoes, peeled and cut into 3/4" chop
- 2 poblano peppers, top cut off and roughly chopped
- 1 tbsp olive oil
- kosher salt and freshly ground pepper
- Cooking Spray
- 1/4 C mayonnaise
- 1/4 C milk
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic salt
- 1 1/4 C panko (Japanese breadcrumbs)
- 4 boneless pork loin chops, pounded to 1/4" thick
- Optional, but recommended:
- Salsa verde and lime wedges
Instructions
- Position oven racks in the upper and lower thirds of your oven. Preheat to 425°. Toss the sweet potatoes and peppers with the olive oil, 1 tsp. salt and pepper to taste on a rimmed baking sheet in a single layer. Bake on the lower oven rack until tender - 20-25 minutes.
- After the vegetables are in the oven, prepare the pork chops. Line another rimmed baking sheet with aluminum foil and place a rack on top of the baking sheet. Spray the rack with cooking spray.
- In a medium bowl, whisk the mayonnaise, milk, chili powder, paprika, and garlic salt together until smooth. Pour the panko crumbs into another medium bowl.
- Dip each pork chop in the mayonnaise mixture, letting excess drip off. Dredge each side of each pork chop in the panko crumbs. Spray each side of the chops generously with cooking spray and set evenly spaced on the rack.
- Bake the cutlets on the upper oven rack until golden brown and cooked through, 15-17 minutes. Serve the pork with a portion of the roasted vegetables. Drizzle with the salsa verde and serve with lime wedges (optional, but recommended).
Notes
When you put the pork in the oven, slide the vegetables out and toss so they won't burn, then return to the oven.
If you don't have panko, use regular bread crumbs. I often use leftover bread heels, processed in the blender until crumbs.
Nutrition Information:
Yield: 4 Serving Size: 1 chop and potatoesAmount Per Serving: Calories: 528Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 75mgSodium: 752mgCarbohydrates: 48gFiber: 6gSugar: 9gProtein: 30g
Nutrition Values are Approximate