By Marge Perry & David Bonom
This Peruvian salsa of onions, sweet peppers and bright lime juice is served on many meats and fish, but is especially good against the crunchy crust and tender, juicy meat of this fried pork chop.
1 small red onion thinly sliced
1 red bell pepper thinly sliced
1 orange bell pepper thinly sliced
3 tbsp chopped cilantro
2 tbsp lime juice
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup all-purpose flour
1/2 tsp garlic powder
2 large eggs
1/2 cup plain bread crumbs
4 thin cut sirloin pork cutlets about 1-1 1/4 pounds
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup olive oil
- Make the salsa: combine the onion, bell peppers, cilantro, juice, cumin, salt and pepper in a bowl.
- Make the chops: Combine the flour and garlic powder on a plate. Place the eggs in a large bowl and beat lightly with a fork. Place the bread crumbs on a separate large plate. Season the cutlets with the salt and pepper. Working with one cutlet at a time, coat the pork with flour, shaking off excess. Next, dip it into the egg mixture to coat, again shaking off the excess; then dredge in the bread crumbs and set on a separate plate. Repeat with the remaining cutlets.
- Heat the oil in a large nonstick skillet over medium. Add pork cutlets and cook until golden and cooked through, 4 minutes per side. Transfer to serving plates and top each with the salsa.
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