Pork Cutlets with Couscous and Sauteed Peppers and Asparagus

Photo: Con Poulos
Prep Time:
25 mins
Total Time:
25 mins

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.


  • 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 ½ pounds total)

  • ½ 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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