HANDS-ON: 15 MIN. // TOTAL: 25 MIN. // SERVES 4
Mediterranean flavors dominate in this quick skillet dinner, and adding just a touch of butter when cooking the pork helps them to mesh perfectly. Pounding thicker pork chops before seasoning and cooking them is another option if you can’t find thin cutlets.
4 thin pork cutlets or boneless center-cut pork chops (about 1 pound), butterflied
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon Dijon mustard
11/2 tablespoons olive oil
1/2 tablespoon butter
1/2 cup chopped onion
3 garlic cloves, minced
1/2 cup chopped tomato
1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
1 teaspoon minced fresh sage
1/2 teaspoon lemon zest
1 Season the pork cutlets lightly with 1/4 teaspoon of the salt and the pepper and spread one side of each with mustard. Heat 1/2 tablespoon of the oil and the butter over medium-high in a large skillet. Add the pork, mustard side down, in a single layer and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a clean plate.
2 Heat the remaining 1 tablespoon oil in the same skillet over medium. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato and cook until it has softened slightly and released some juice, about 3 minutes. Stir in the beans, sage, lemon zest, and the remaining 1/4 teaspoon salt. Reduce the heat to low. Use the back of a fork to coarsely mash the beans and cook, stirring occasionally, until warm throughout. Serve with the pork.
(SERVING SIZE: 1 CUTLET AND 1/4 OF THE MASHED BEANS): CALORIES 367; FAT 20G (SAT 6G, UNSAT 12G); PROTEIN 30G; CARB 18G; FIBER 5G; SUGARS 2G (ADDED SUGARS 0G); SODIUM 455MG; CALC 5% DV; POTASSIUM 13% DV