Best 7 Baked Pork Cutlets With Sautéed Spinach And Shiitakes Recipes

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Pork cutlets are a versatile and flavorful cut of meat that can be prepared in a variety of ways. In this article, we'll share two delicious recipes for baked pork cutlets: one with a savory mushroom sauce and one with a tangy lemon-herb sauce. Both recipes are easy to follow and can be made with ingredients you likely already have on hand. We'll also provide instructions for sautéing spinach and shiitake mushrooms, which make perfect accompaniments to either pork cutlet recipe. So whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, you're sure to find a recipe in this article that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY BAKED PORK CUTLETS



Crispy Baked Pork Cutlets image

This crispy Baked Pork Cutlets made with lean pork tenderloin make a great weeknight meal that's ready in less than twenty minutes. An instant family favorite.

Provided by Kristen McCaffrey

Categories     Dinner

Time 25m

Yield 5

Number Of Ingredients 6

1.67 lbs. lean pork tenderloin (sliced)
3 tbsp. Dijon mustard
2/3 cup Panko breadcrumbs
1 tsp dried thyme
salt and pepper
1 tbsp olive oil

Steps:

  • Preheat the oven to 450 degrees.
  • Stir the thyme, salt, and pepper into the mustard.
  • Spread the mustard mixture evenly over the pork.
  • Coat each piece of pork with the panko breadcrumbs.
  • Heat a skillet over medium high heat. Add the olive oil and once it is hot, lightly fry the pork for 2 minutes on each side or until brown and crispy.
  • Place the whole skillet in the oven and bake for 8-10 minutes until cooked to your liking.

Nutrition Facts : ServingSize 6 oz, Calories 227 cal, Carbohydrate 6 g, Fat 6 g, Protein 33 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 98 mg, Sodium 308 mg, Sugar 0 g

GOLDEN BAKED PORK CUTLETS



Golden Baked Pork Cutlets image

These quick breaded pork cutlets made with just a few ingredients are so delicious everyone will be wishing they helped make them. Cutting the super-low-fat pork tenderloin into long fillets makes it quick-cooking. Serve with a medley of steamed vegetables and a side of mashed potatoes for a taste of nostalgia.

Provided by EatingWell Test Kitchen

Categories     Healthy Pork Recipes

Time 35m

Number Of Ingredients 9

1 pound pork tenderloin, trimmed
1/2 cup dry breadcrumbs, preferably whole-wheat (see Tip)
1 teaspoon sugar
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon salt
4 teaspoons canola oil
1 large egg white, lightly beaten
4 teaspoons cornstarch

Steps:

  • Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
  • Holding a chef's knife at a 45 degrees angle and perpendicular to the tenderloin, slice the pork into 4 long, thin "fillets."
  • Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
  • Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 14 to 16 minutes.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 10.9 g, Cholesterol 73.7 mg, Fat 7.4 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 1.1 g, Sodium 376.6 mg, Sugar 1.4 g

PORK CHOPS SALTIMBOCCA WITH SAUTéED SPINACH



Pork Chops Saltimbocca with Sautéed Spinach image

Provided by Gina Marie Miraglia Eriquez

Categories     Roast     Sauté     Quick & Easy     Father's Day     Dinner     Pork Chop     Spinach     Prosciutto     Fontina     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 9

2 (1-inch-thick) center-cut rib pork chops
2 sage leaves, finely chopped
2 very thin slices Italian Fontina
2 thin slices prosciutto (1 ounce)
2 tablespoons olive oil, divided
1 large garlic clove, finely chopped
1 (10-ounces) bag fresh spinach, stems discarded
2 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Cut a deep, wide pocket in each pork chop. Sprinkle half of sage into each pocket and stuff pockets with cheese and prosciutto. Pat chops dry and season with 1/4 teaspoon each of salt and pepper (total).
  • Heat 1 tablespoon oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers. Cook chops until undersides are golden, about 2 minutes, then turn chops and transfer skillet to oven. Roast until cooked through, about 5 minutes.
  • While chops cook, heat remaining tablespoon oil in a 5-quart pot over medium heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. Season with salt.
  • Transfer chops to a platter. Add butter and lemon juice to hot skillet, stirring and scraping up brown bits, then pour sauce over pork.
  • Serve pork with spinach.

SAUTEED PORK CHOPS WITH GARLIC SPINACH



Sauteed Pork Chops with Garlic Spinach image

My family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach-it cooks fast! -Joe Valerio, Whitinsville, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon olive oil
4 bone-in pork loin chops (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium lemon
GARLIC SPINACH:
1 tablespoon olive oil
3 garlic cloves, thinly sliced
2 packages (5 ounces each) fresh spinach, stems removed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 teaspoon lemon juice

Steps:

  • In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.

Nutrition Facts : Calories 310 calories, Fat 17g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 607mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

SAUTEED PORK CUTLETS



Sauteed Pork Cutlets image

Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 10m

Number Of Ingredients 8

8 pork cutlets (3 ounces each)
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 to 4 tablespoons extra-virgin olive oil
Juice of 1 lemon, plus lemon wedges for serving
2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total)
Fresh flat-leaf parsley, for garnish
Grainy mustard, for serving

Steps:

  • Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.
  • Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.

SAUTEED SPINACH AND SHIITAKES



Sauteed Spinach and Shiitakes image

This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 5

2 tablespoons olive oil
8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
Coarse salt and ground pepper
10 ounces baby spinach (7 cups)
1 to 2 teaspoons white-wine vinegar

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
  • Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

PORK CHOPS WITH SHIITAKE MUSHROOMS



Pork Chops With Shiitake Mushrooms image

In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.

Provided by Melissa Clark

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon Dijon mustard
2 teaspoons whole-grain mustard
1/2 cup plus 3 tablespoons safflower or grapeseed oil
1 tablespoon sherry vinegar
4 bone-in pork chops (1 1/4-inch thick)
Kosher salt and black pepper, to taste
1/2 pound small shiitake mushrooms, stemmed

Steps:

  • Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
  • Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
  • When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
  • Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
  • Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 695, UnsaturatedFat 42 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 707 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose the right cut of pork: Pork cutlets should be at least 1 inch thick and have a good amount of marbling. This will help them stay juicy and flavorful during cooking.
  • Tenderize the pork cutlets: Pounding the pork cutlets with a meat mallet or rolling pin will help to tenderize them and make them more evenly cooked.
  • Season the pork cutlets well: Pork cutlets can be seasoned with a variety of herbs and spices. Some popular choices include salt, pepper, garlic powder, onion powder, paprika, and cumin.
  • Sear the pork cutlets: Searing the pork cutlets in a hot pan will help to create a flavorful crust and lock in the juices.
  • Bake the pork cutlets: After searing, the pork cutlets should be transferred to a baking dish and baked in a preheated oven until cooked through.
  • Make the sauce: While the pork cutlets are baking, you can make a simple sauce to serve with them. A good option is to sauté some spinach and shiitake mushrooms in butter or olive oil, then add some chicken broth and cream.
  • Serve the pork cutlets: Once the pork cutlets are cooked through, they can be served with the spinach and shiitake mushroom sauce. They can also be garnished with fresh herbs, such as parsley or cilantro.

Conclusion:

Baked pork cutlets with sautéed spinach and shiitakes is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork cutlets are tender and juicy, and the spinach and shiitake mushroom sauce is flavorful and creamy. This dish is sure to please everyone at your table.

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