Herb-Coated Pork Cutlets

Name: Herb-Coated Pork Cutlets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1.5 pound pork loin (cut into 1/2-inch thick cutlets); 2 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 0.5 teaspoon onion powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup beef broth; 1 cup orzo pasta; 0.5 lemon (juiced); 1 tablespoon butter; 10 ounce frozen green beans

Tender pork cutlets seasoned with fragrant herbs, pan-seared to perfection and served with a bright lemon orzo and crisp green beans.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Italian
Difficulty: Easy
Cost: $2.70/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound pork loin (cut into 1/2-inch thick cutlets)
2 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon salt
0.5 teaspoon black pepper
1.5 cup beef broth
1 cup orzo pasta
0.5 lemon (juiced)
1 tablespoon butter
10 ounce frozen green beans

Instructions

Pat pork loin cutlets dry with paper towels. In a small bowl, combine 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Season both sides of the pork cutlets generously with the herb mixture.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork cutlets in a single layer and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from skillet and set aside, keeping warm.
In the same skillet, add 1 1/2 cups of beef broth and bring to a boil, scraping any browned bits from the bottom. Stir in 1 cup of orzo pasta. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until orzo is tender and most liquid is absorbed.
While orzo cooks, prepare the green beans. In a microwave-safe bowl, combine the frozen green beans with 1 tablespoon of olive oil, and cook according to package directions until tender-crisp. Alternatively, you can add them to the orzo for the last 5 minutes of cooking.
Once orzo is cooked, stir in 1/2 juiced lemon and 1 tablespoon of butter until melted and combined. Serve the pork cutlets alongside the lemony orzo and green beans.

Notes

For extra flavor, you can finish the pork with a splash of dry white wine after searing and before adding the broth for the orzo. Leftovers are great reheated.

Nutrition (per serving)

Calories: 490
Protein: 45.1 g
Carbohydrates: 38.6 g
Fat: 19.3 g
Fiber: 4.5 g
Sodium: 890 mg
Saturated Fat: 5.8 g
Sugar: 3.2 g
Cholesterol: 125 mg