Quick and Easy Pork Cutlet Dinner

Quick, easy dinner recipes come in many forms but for a truly easy dinner fast you should consider a one pan wonder using pork as your main dish.

Pork Cutlets Forester Style

All you need is one frying pan and a quick, easy dinner recipe to cook up a delicious meal using pork cutlets.

Ingredients

• 8 3-ounce boneless pork cutlets cut from the loin
• 16 thin slices of sopressata
• 1 cup of all purpose flour
• Vegetable oil
• 1 shallot minced
• 6 cups spinach leaves
• 2 tablespoons of butter
• 1 cup of sliced mushrooms of your choice
• 1 teaspoon of fresh thyme
• ¼ cup of dry white wine
• ¼ cup of beef or chicken stock
• Salt and freshly ground pepper

Instructions

1. Season both sides of each pork chop with salt and pepper.
2. Place two slices of sopressata on top of each chop.
3. Dredge the pork chops in the flour.
4. Pour enough oil into your pan to come about a quarter of and inch up the side of the pan.
5. Place over a medium flame and heat until the oil shimmers.
6. Add the pork and fry until a deep golden brown on the first side, about 4 minutes.
7. Turn the pork over and cook the second side for 4 minutes.
8. Remove the pork to a plate and cover with foil to keep warm.
9. Pour off the oil keeping about 2 tablespoons of the oil in the pan.
10. Place the pan over a medium heat and add the shallot.
11. Sauté until the shallot becomes soft, about one minute.
12. Increase the heat to high and add the spinach.
13. Sautee the spinach until it wilts, about five minutes.
14. Remove the spinach to a plate and cover with foil to keep warm.
15. Return the pan to the high heat and add the butter to the pan.
16. Add the mushrooms and the thyme and sauté until the mushrooms are lightly browned.
17. Add the wine and deglaze the pan.
18. Add the stock and any juices that have collected in the plate with the pork.
19. Simmer over high heat, stirring constantly, until the liquid has reduced by half.
20. Place some spinach on four plates, add two porch chops and pour the pan sauce over the pork.

Serve this with these sides and dessert:

• Broccoli cassarole can be made the day before and heated while you cook dinner.
• A Greek salad is a tasty side.
• Ginger mousse can be made ahead of time and served cold.