Crispy-Pork-Cutlets-With-Chunky-Pear-Sauce
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Crispy-Pork-Cutlets-With-Chunky-Pear-Sauce
Crispy-Pork-Cutlets-With-Chunky-Pear-Sauce
Crispy-Pork-Cutlets-With-Chunky-Pear-Sauce
Crispy-Pork-Cutlets-With-Chunky-Pear-Sauce
Crispy-Pork-Cutlets-With-Chunky-Pear-Sauce
Crispy-Pork-Cutlets-With-Chunky-Pear-Sauce
Crispy-Pork-Cutlets-With-Chunky-Pear-Sauce
Crispy-Pork-Cutlets-With-Chunky-Pear-Sauce
Crispy-Pork-Cutlets-With-Chunky-Pear-Sauce

Crispy Pork Cutlets With Chunky Pear Sauce

Crispy pork cutlets are served with warm, homemade pear sauce and a squeeze of lemon in that fast and delicious midweek meal.
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine General
Servings 4 Served
Calories 233 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 4 5 Oz. Pork chops thinly cut on the bone
  • 1/2 Cup Wondra
  • 2 Large Eggs lightly beaten
  • 1/2 Cup Panko breadcrumbs
  • 1/2 Cup Italian breadcrumbs
  • 3 Tbsp. Butter unsalted
  • 3 Tbsp. Olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 Cup Fresh Pear Sauce (get recipe here)
  • 1 Lemon cut into wedges
  • 1 Tbsp. Italian parsley chopped

Instructions
 

  • Set up a traditional breading station. Wonder on a plate (sprinkle with salt and pepper); beaten eggs in a bowl (season with salt and pepper) and the Panko and Italian breadcrumbs (mixed and sprinkled with salt and pepper) on a third plate.
  • Season the thinly cut pork chops with salt and pepper on both sides. Dredge in the Wonder and shake off the excess. Dip into the eggs and coat completely. Let the excess drip off. Place the chops in the plate of breading crumbs and coat on both sides. Put all the coated pork chops on a plate and place in the fridge until ready to cook.
  • If you aren’t making the pear sauce at the same time as the pork cutlets, place the prepared pear sauce in a small saucepan and heat slowly. Keep warm on the stove.
  • Place the butter and olive oil in a cast iron skillet and melt and heat until really hot but not smoking.
  • Add the pork chops and fry until golden brown (about two minutes). Flip and cook on the other side another 1-2 minutes. Drain on a paper towel lined plate. Sprinkle with salt.
  • Serve the cooked pork chops with the warm, chunky pear sauce on top and lemon wedges on the side. Sprinkle with chopped parsley and enjoy.

Nutrition

Calories: 233calCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 24mgSodium: 429mgPotassium: 57mgFiber: 2gSugar: 1gVitamin A: 350IUVitamin C: 0.4mgCalcium: 49mgIron: 2mg
Keyword dinner
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