Pork Cutlets Mexicana
Transform your weeknight dinners with Pork Cutlets Mexicana, a bold, flavor-packed dish perfect for any occasion. Tender pork cutlets are seared to golden perfection, then simmered in a vibrant sauce made with diced tomatoes, red bell pepper, garlic, and a zesty blend of spices like cumin, paprika, and chili powder. A splash of chicken or vegetable stock ties it all together, creating a rich, savory sauce with a whisper of smoky heat. Topped with fresh cilantro and served alongside wedges of lime for a citrusy zing, this dish is an irresistible blend of Mexican-inspired flavors. Ready in just 40 minutes, it’s a quick, hearty meal ideal for serving over rice, with warm tortillas, or alongside your favorite side dish. Perfect for busy weeknights or casual gatherings, this comforting recipe will become a family favorite!
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Recipe Information
Ingredients
- 4 pork cutlets
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 cup chicken or vegetable stock
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Pat the pork cutlets dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork cutlets and sear for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until fragrant.
Add the canned diced tomatoes (with their juice), tomato paste, ground cumin, paprika, and chili powder to the skillet. Stir to combine.
Pour in the chicken or vegetable stock and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.
Return the pork cutlets to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and cook for 10 minutes, or until the pork is cooked through and tender.
Sprinkle the dish with chopped fresh cilantro, and serve with lime wedges on the side for a burst of citrus flavor.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 27.7 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3428 mg | 73% | |
*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.
