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Pork cutlets with preserved peppers
- Prep time:
- 5 mins
- Cook time:
- 10 mins
- Serves:
- 2
Cooked in sugar and vinegar, the preserved peppers in Gennaro Contaldo’s quick and simple tasty dish, really do give a kick to the pork
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Tips and suggestions
- Cooks Tips...
- If you can’t find preserved peppers in a jar (all good Italian delis will stock them), use fresh peppers and cook for longer, until they are cooked through, following exactly the same procedure as above.
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Ingredients
Method
1. Season the pork cutlets with salt and freshly ground black pepper.2. Heat the olive oil in a heavy-based frying pan, add the whole garlic clove and pork and seal the meat on both sides.
3. Reduce the heat to medium and continue to cook the pork for a few minutes on each side, until it is cooked through. Remove pork from the pan and set aside.
4. Add the preserved peppers to the pan with the sugar and stir-fry the peppers until the sugar has dissolved. Check the seasoning and add a little more salt and freshly ground pepper, if necessary.
5. Add the vinegar and allow to evaporate slightly. Return the pork cutlets to the pan and continue to cook for about 3 minutes.
6. Remove from the heat, discard the garlic clove, sprinkle with parsley and serve.
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Latest Comment
I cooked these last night but added 4 chopped Peppadews to add a little kick...they were delicious. Gennaro is a God!!