Spicy Italian Pork Cutlets Recipe

Ingredients
<br>- 1/4 cup extra virgin olive oil, divided
<br>- 4 boneless pork chops, pounded to 1/4 inch thick
<br>- salt and pepper to taste
<br>- 4 cloves garlic, thinly sliced
<br>- 1 large tomato, diced
<br>- 1/3 cup chicken broth
<br>- 1/4 cup dry white wine
<br>- 3 tablespoons minced fresh parsley
<br>- 1/4 teaspoon red pepper flakes
<br><p></p>Directions
<br>step 1: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
<br>step 2: Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
<br>step 3: Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.
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Ingredients
- 1/4 cup extra virgin olive oil, divided
- 4 boneless pork chops, pounded to 1/4 inch thick
- salt and pepper to taste
- 4 cloves garlic, thinly sliced
- 1 large tomato, diced
- 1/3 cup chicken broth
- 1/4 cup dry white wine
- 3 tablespoons minced fresh parsley
- 1/4 teaspoon red pepper flakes

Directions
step 1: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
step 2: Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
step 3: Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.

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