Pork Chop Cutlets in a Hot and Sweet Cherry Pepper Sauce

These Pork Chop Cutlets in a Hot and Sweet Cherry Pepper Sauce are so good.  Once you taste them you would think you were in a fine dining restaurant.  The pork cutlets are beautifully breaded and the sauce is a mixture of sweet and spicy. We will definitely be making these again. we made a small amount pf pasta as a side and the sauce was so good over these.  We also made green beans, blanched, with a bit of grated garlic, lemon juice and salt.  

Ingredients

Serves 4

3/4 Cup Extra Virgin Olive Oil

3 Garlic Cloves, sliced

8 Thin Pork Cutlets (about 1 ¾ lbs)

2 Eggs, beaten

2 Cups Italian Style Bread Crumbs 

8 Tbsp. Butter

⅔ Cups Hot Cherry Pepper Strips In Vinegar, drained…reserve 2 tbsp of the vinegar when draining  

⅔ Cups Sweet Cherry Pepper Strips in Vinegar, drained….reserve 2 tbsp of the vinegar when draining  

⅓ cup White Wine

¾ Cups Low Sodium Chicken Broth

4 Tbsp. Lemon Juice

1 ¼ tsp. Salt 

½ tsp. Pepper

3 Tbsp. Fresh Chopped Parsley

4 oz. Mozzarella, shredded

Method

Preheat the oven to 375 degrees.

Set up an assembly line to bread your cutlets. Beat your eggs in a bowl and put your breadcrumbs in a shallow dish or pan. First dip the cutlets in the egg and then dredge in the bread crumbs on both sides. Repeat this for all of the cutlets.

Heat up the olive oil in a large frying pan on low to medium heat. Add a few cutlets to the pan, and cook on both sides until the cutlets are crispy. Remove from the pan and place the cutlets on paper towels to remove any excess oil. Repeat to cook all the cutlets. 

Place the cooked cutlets in a single layer in a shallow baking pan.

Once the cutlets are all cooked, remove almost all of the oil from the pan. Leave some of the remaining brown bits in the pan. Add the butter to the pan and melt. Add in the sliced garlic and sauté for 2 to 3 minutes on a low flame.

Next add both the hot and sweet cherry pepper strips.  

Please note if you can not find strips you can just buy the whole sweet and hot cherry peppers in the vinegar. You will just need to take the seeds out of them and chop.  

Add in the wine and using a wooden spoon scrape the bits off the bottom of the frying pan. Turn up the heat just a little. Sautee for about 4 to 5 minutes and the wine will reduce. 

Add in the chicken broth, lemon juice and pepper vinegar. 

Season with salt and pepper. Cook for about 6 to 7 minutes…you want the sauce to reduce a little and slightly thicken. Add in the parsley.

Put some of the shredded mozzarella on each cutlet. Pour the sauce around each piece and put in the oven for five minutes until the mozzarella is melted.  

Remove from the oven and serve.

NOTE: if the sauce needs to be loosened a little you can always add in some more chicken broth.