Garlic Pork Cutlets with Buttered Cabbage
Savor the perfect balance of bold and comforting flavors with this Garlic Pork Cutlets with Buttered Cabbage recipe. Juicy, tender pork cutlets are infused with garlic, paprika, and a hint of black pepper, then perfectly seared to golden perfection. Paired with a side of buttery, lightly caramelized cabbage, enriched with a splash of broth and a zing of fresh lemon juice, this dish offers a harmony of savory and tangy notes. Ready in just 40 minutes, this one-pan recipe is ideal for a quick weeknight dinner that's packed with flavor and minimal cleanup. Serve with a sprinkle of fresh parsley for a vibrant, herbaceous finish. Perfect for home cooks looking to elevate simple ingredients into a memorable meal.
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Recipe Information
Ingredients
- 4 pieces pork cutlets
- 4 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 head green cabbage
- 3 tablespoons unsalted butter
- 0.25 cup chicken or vegetable broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and mince the garlic cloves. Set aside.
Tenderize the pork cutlets slightly with a meat mallet. Rub each cutlet with 1 tablespoon olive oil, minced garlic, salt, black pepper, and paprika. Let marinate for at least 10 minutes.
While the pork marinates, remove the outer leaves from the cabbage and cut it into thin shreds.
In a large skillet over medium heat, add 1 tablespoon olive oil and heat until shimmering. Cook the pork cutlets for 4-5 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet, cover with aluminum foil, and set aside to rest.
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, add the shredded cabbage and sauté for 5-6 minutes, stirring occasionally, until the cabbage softens and begins to caramelize.
Add the chicken or vegetable broth to the cabbage, stir, and let it cook for another 3-4 minutes until the liquid has mostly evaporated.
Stir in the remaining tablespoon of butter and 1 tablespoon of lemon juice to brighten the dish. Taste and adjust seasoning with additional salt and pepper, if needed.
To serve, plate the pork cutlets alongside the buttered cabbage and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 11.6 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
