Pork Cutlets with Artichokes and Goat Cheese
By America's Test KitchenPublished on March 2, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
8 (3-ounce) boneless pork cutlets Salt and pepper 3 tablespoons extra-virgin olive oil, plus extra for drizzling18 ounces frozen artichoke hearts, thawed and patted dry3 garlic cloves, sliced thin2 tablespoons capers, rinsed and chopped2 tablespoons lemon juice 1 tablespoon minced fresh chives 2 ounces goat cheese, crumbled (½ cup)
Before You Begin
Trim the fat from the cutlets to prevent curling while cooking.
Instructions
- Pat pork dry with paper towels; season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of cutlets and cook until well browned, about 2 minutes per side. Transfer to platter and tent with foil. Repeat with remaining cutlets.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add artichokes, 1 teaspoon salt, and 1/4 teaspoon pepper and cook until browned, about 3 minutes. Stir in garlic and capers; cook until fragrant, about 30 seconds. Off heat, stir in lemon juice and chives. Serve cutlets with artichokes, sprinkled with goat cheese and drizzled with extra oil.
Time
30 minutesYield
Serves 4Ingredients
8 (3-ounce) boneless pork cutlets
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
18 ounces frozen artichoke hearts, thawed and patted dry
3 garlic cloves, sliced thin
2 tablespoons capers, rinsed and chopped
2 tablespoons lemon juice
1 tablespoon minced fresh chives
2 ounces goat cheese, crumbled (½ cup)
Ingredients
8 (3-ounce) boneless pork cutlets
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
18 ounces frozen artichoke hearts, thawed and patted dry
3 garlic cloves, sliced thin
2 tablespoons capers, rinsed and chopped
2 tablespoons lemon juice
1 tablespoon minced fresh chives
2 ounces goat cheese, crumbled (½ cup)
Ingredients
8 (3-ounce) boneless pork cutlets
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
18 ounces frozen artichoke hearts, thawed and patted dry
3 garlic cloves, sliced thin
2 tablespoons capers, rinsed and chopped
2 tablespoons lemon juice
1 tablespoon minced fresh chives
2 ounces goat cheese, crumbled (½ cup)
Why This Recipe Works
Lemon and capers give sautéed artichoke hearts a fresh and lively note that pairs well with pork.
Before You Begin
Trim the fat from the cutlets to prevent curling while cooking.
Instructions
- Pat pork dry with paper towels; season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of cutlets and cook until well browned, about 2 minutes per side. Transfer to platter and tent with foil. Repeat with remaining cutlets.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add artichokes, 1 teaspoon salt, and 1/4 teaspoon pepper and cook until browned, about 3 minutes. Stir in garlic and capers; cook until fragrant, about 30 seconds. Off heat, stir in lemon juice and chives. Serve cutlets with artichokes, sprinkled with goat cheese and drizzled with extra oil.
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