Prep 20 mins
Cook 25 mins
Serve with steamed rice to soak up the sauce, add some greens on the side and you have a great dinner. From Pol Martin Cookbook
- 8 pork cutlets
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon powdered oregano
- 1⁄4 teaspoon powdered thyme
- 1⁄4 teaspoon ground ginger
- 2 tablespoons butter
- 1 onion, sliced
- 1 green pepper, in thick strips
- 1 red pepper, in thick strips
- 2 tablespoons flour
- 1 1⁄2 cups chicken broth, heated
- 1 teaspoon honey
- mix herbs and spices together, rub half of mixture into meat.
- heat butter in large frying pan over med heat, add pork and cook 3 minutes on each side, season with salt and remove from pan, set aside.
- add onions to hot pan and cook 3 minutes over med heat, add peppers and remaining spice mixture, mix and cook for 7 minutes.
- sprinkle in flour, mix well and cook 3 minutes.
- add chicken broth and honey. cook 5 minutes over low heat. return pork to pan and simmer 2 minutes.
Absolutely delicious! This was part of a cross-culture dinner tonight,as I made it to go with Sauteed Collard Greens from the Caribbean. Any self respecting Cajun would have had tears in his eyes! Served it over Alton Brown's Baked Brown Rice. I couldn't find pork cutlets, so I just used thin boneless chops. Will have this again. Thnx for posting, daisygrl! Made for ZWT5 for RRR
These were amazing! I cooked 4 pork cutlets, but left all other quantities the same. Cutlets were a little on the thick side, so cooked them a bit longer when added back in, adding more chicken stock to keep them moist. Used corn flour instead of plain flour, but worked out just fine. Served with Garlic Green Beans and Creole Sauteed Cabbage for a great dinner. Will definitely make these again. Made for ZWT5 by a Hell's Kitchen Angel.
This turned out sooo good, but it is a lot more spicy then I expected. I will definitely cook this again one day.