Quick, easy dinner recipes come in many forms but for a truly easy dinner fast you should consider a one pan wonder using pork as your main dish.
Pork Cutlets Forester Style
All you need is one frying pan and a quick, easy dinner recipe to cook up a delicious meal using pork cutlets.
- 8 3-ounce boneless pork cutlets cut from the loin
- 16 thin slices of sopressata
- 1 cup of all purpose flour
- Vegetable oil
- 1 shallot minced
- 6 cups spinach leaves
- 2 tablespoons of butter
- 1 cup of sliced mushrooms of your choice
- 1 teaspoon of fresh thyme
- ¼ cup of dry white wine
- ¼ cup of beef or chicken stock
- Salt and freshly ground pepper
- Season both sides of each pork chop with salt and pepper.
- Place two slices of sopressata on top of each chop.
- Dredge the pork chops in the flour.
- Pour enough oil into your pan to come about a quarter of and inch up the side of the pan.
- Place over a medium flame and heat until the oil shimmers.
- Add the pork and fry until a deep golden brown on the first side, about 4 minutes.
- Turn the pork over and cook the second side for 4 minutes.
- Remove the pork to a plate and cover with foil to keep warm.
- Pour off the oil keeping about 2 tablespoons of the oil in the pan.
- Place the pan over a medium heat and add the shallot.
- Sauté until the shallot becomes soft, about one minute.
- Increase the heat to high and add the spinach.
- Sautee the spinach until it wilts, about five minutes.
- Remove the spinach to a plate and cover with foil to keep warm.
- Return the pan to the high heat and add the butter to the pan.
- Add the mushrooms and the thyme and sauté until the mushrooms are lightly browned.
- Add the wine and deglaze the pan.
- Add the stock and any juices that have collected in the plate with the pork.
- Simmer over high heat, stirring constantly, until the liquid has reduced by half.
- Place some spinach on four plates, add two porch chops and pour the pan sauce over the pork.
Serve this with these sides and dessert:
- Broccoli cassarole can be made the day before and heated while you cook dinner.
- A Greek salad is a tasty side.
- Ginger mousse can be made ahead of time and served cold.