PORK CUTLETS WITH COUSCOUS AND SAUTEED PEPPERS AND ASPARAGUS
Pork cutlets are a surprisingly lean cut (hence why they're typically coated in breadcrumbs and fried) and we think they taste light and fresh when paired with sauteed asparagus and peppers and couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Cook couscous according to package instructions. Meanwhile, in a large cast-iron or heavy skillet, heat 1 tablespoon oil over medium-high. Add bell peppers and asparagus; season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, about 8 minutes. Transfer to a serving plate and loosely tent with foil.
- Add 1 1/2 teaspoons oil to skillet. Season pork on both sides with salt and pepper. Cook half the cutlets until browned, 5 minutes, flipping once. Repeat with remaining oil and cutlets. Stir parsley into couscous and serve with pork and vegetables.
Nutrition Facts : Calories 528 g, Fat 20 g, Fiber 5 g, Protein 45 g
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