Monday, 28 March 2016

Italian Pork Cutlets

This is my husband favorite way to enjoy pork cutlets. These are nice and garlicky and full of lovely Italian flavors!

1 1/2 pound pork cutlets
3 cloves garlic
1/4 cup olive oil
1 teaspoon lemon juice
1/2 teaspoon dried rosemary
1/2 teaspoon fennel seeds
1/2 teaspoon kosher salt
1/2 teaspoon onion powder

Grind the garlic, salt, rosemary and fennel with a mortar and pestle into a paste.
Place the paste into a large re-sealable plastic bag along with the oil, lemon juice, onion powder and oregano; swish to mix.
Add the pork cutlets and gently swish making sure everything is well coated; seal and refrigerate for 4 to 6 hours.
Place in a skillet and cook over medium-high heat for about 15 minutes per side or until cooked through and you have a nice light golden crust on both sides.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.


  1. Taste was great! I could only marinate for 3 hours and my pork was a bit tough....blaming it on the short marinating time. The flavor was amazing and these were so quick to make once the marinating time was over. Thanks for sharing! Made for FYC tag game. breezermom


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