Portuguese Stewed Pork Cutlets Recipe with White Wine
This authentic portuguese pork cutlets recipe features thin slices of meat simmered in a rich white wine and tomato base. Unlike pan-seared versions, these stewed pork cutlets achieve a melt-in-your-mouth texture by layering onions, peppers, and garlic. The slow-simmering process creates a savory, rustic sauce perfect for soaking up with crusty bread or serving over white rice.
Ingredients
Directions
- Season the thin pork cutlets with a little salt two hours before cooking.
- In a large frying pan or wide pot, drizzle a generous amount of olive oil and cover the bottom with a layer of onion rings.
- Add a layer of pork cutlets over the onions.
- On top of that, layer more onions, sliced garlic, bay leaves, pepper strips, and canned tomato with its juice.
- Add another layer of pork cutlets, followed by another final layer of onion and remaining garlic, pepper, tomatoes or whatever you have left.
- Pour the white wine over everything and add a final drizzle of olive oil.
- If you like a bit of heat, add a touch of chili or hot sauce.
- Place over high heat until it starts to bubble, then lower to the minimum heat and let it simmer slowly for about 1 hour, or until the pork is tender.
- Taste and adjust salt if needed.
- Serve with Portuguese-style red bean rice (arroz de feijão).
Adapted from a Recipe by: Receitas de Portugal
Nutritional Facts (Per Serving)
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