New This Month

Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 1 cup couscous
  • 2 tablespoons extra-virgin olive oil
  • 2 red bell peppers, seeded and cut into 1-inch strips
  • 1 bunch asparagus (about 1 pound), trimmed
  • Coarse salt and ground pepper
  • 8 small pork cutlets (about 1 1/2 pounds total)
  • 1/2 cup loosely packed fresh parsley leaves, coarsely chopped


  1. 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.

  2. 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.

Cook's Notes

Cooking for one? Scale down to a single portion by quartering ingredient amounts; cooking times stay the same.

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