When it comes to quick meals, this one has got to be one of my weeknight favourites. Its packed full of flavour, can be prepped and on the table in under 25 minutes and is totally versatile.While I’m using pork cutlets, you can absolutely substitute this with chicken, turkey or even pork chops. It’s also a great way to incorporate any vegetables that need to be used up before they go to waste. Bell peppers, mushrooms and onions are staples in our house and I love using them in dishes like this. The peppers add a great crunch, the mushrooms soak up all the juices and onions add a sweetness and sharpness which in my opinion hits the spot!
Growing up, my mom made a dish very similar to this except she didn’t add in the mushrooms. My dad’s allergic to them which is a total shame. The good news is that this dish is delicious with most vegetables so feel free to customise this to whatever left over veg is sitting in your fridge. Peppers, mushrooms and onions is just one of my favourite combinations and I highly suggest giving it a try!
You can serve these pork chops with whatever you choose or serve them as is without any sides. I chose to serve the pork cutlets along side some roasted brussel sprouts (because they were going bad) and a garden salad. If you’re crunched for time, you can skip the extra sides since you already have the peppers and mushrooms in this dish. Alternatively, you could add a side of grains or sometimes I even like to serve this with pierogis (the frozen kind for convenience). I will say that pairing this with a salad is a nice touch because pork tends to be a bit heavy and a light garden salad will balance it out nicely.
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Pork Cutlets with Peppers & Mushrooms
- 4 Pork Cutlets
- 2 Bell Peppers, Sliced
- 1 Package Cremini Mushrooms
- 1 Onion, Sliced,
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Dried Rosemary
- 2 Tbsp Soy Sauce
- 1 cup Chicken Stock or Water
- 1 tbsp Butter
- 2 tbsp Flour
- 2 tbsp Fresh Parsley, Chopped
- to taste Salt and Pepper
Season both sides of the pork cutlets with salt and pepper.
Place a skillet with high sides over medium high heat. Add 1-2 tbsp of olive oil and sear pork cutlets, 1-2 minutes per side. We’re not looking to cook the cutlets all the way through at this point but to just give them some colour and extra flavour.
Once seared, remove cutlets. Reduce pan to medium heat and add spices to get rid of the raw taste, 30 seconds.
Add in sliced peppers, mushroom and onions and season with soy sauce and pepper. Cook until vegetables begin to soften, 4-5 minutes.
Add butter to the pan and sprinkle flour over the vegetables to coat everything evenly! Stir everything together. Once the vegetables have been coated with the flour and butter, slowly add in your stock/water and stir.
At this point, a thick sauce will begin to form. Reduce your heat to low and add your pork cutlets back to the sauce. Cook for an additional 3-5 minutes or until sauce has thickened and cutlets are fully cooked through.
Plate and top the dish off with some freshly chopped parsley. Serve and enjoy!