Pork Cutlets in Red Sauce
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
570 |
|
| % Daily Value* | ||
| Total Fat 29g | 37% | |
| Saturated Fat 7g | 33% | |
| Cholesterol 125mg | 42% | |
| Sodium 1270mg | 55% | |
| Total Carbohydrate 26g | 9% | |
| Dietary Fiber 6g | 21% | |
| Sugars 15g | ||
| Includes Added Sugars 3g | 15% | |
| Protein 53g | ||
| Vitamin D 1mcg | 2% | |
|---|---|---|
| Calcium 147mg | 10% | |
| Iron 3mg | 15% | |
| Potassium 1760mg | 35% | |
Ingredients
- 2 tbsp Olive Oil
- 4 each Boneless Pork Sirloin Cutlets
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 8oz container Baby Bella Mushrooms, sliced
- 4 Garlic Cloves, minced
- 1 tbsp Balsamic Vinegar
- 25oz jar Lidia's Marinara Sauce
- Roasted Onions: ---
- 12oz container Rita's Garden Sliced Spanish Onions
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tbsp Brown Sugar
- 1 tsp Worcestershire Sauce
- 1 tsp Balsamic Vinegar
- Garnish: Basil Leaves / Shaved Parmesan Cheese
Method of Preparation
Step 1
Preheat the oven to 375°F. Line a sheet pan with parchment paper.
Step 2
Mix together all the roasted onion ingredients.
Lay the onions out flat and evenly on the sheet pan.
Cover with foil and roast for 25 minutes.
Remove the foil after 25 minutes, toss the onions, and return to the oven for an additional 30 minutes. Broil the last 5 minutes and set aside.
Step 3
Pat the pork chops dry with a paper towel and season with salt & pepper.
Step 4
Heat 1 tbsp oil in a large skillet over medium heat.
Sear pork chops until golden brown, 3-4 minutes per side. Transfer to a plate when done.
Step 5
In the same skillet add 1 tbsp olive oil, mushrooms, and garlic. Cook down for 5-10 minutes.
Step 6
Deglaze with balsamic vinegar and then add the marinara sauce.
Bring to a simmer, add the pork chops, and continue to simmer for 15-20 minutes.
Step 7
Garnish the dish with the caramelized onions, fresh basil, and parmesan cheese. Enjoy!
