Go Back
–+ servings
Print
Pan-Fried Pork Loin Cutlet plated with fries and rosemary on a white dish.

Pan-Fried Pork Loin Cutlets Recipe

Crisp on the outside and tender in the middle, these Pan-Fried Pork Loin Cutlets are finished in savoury pan juices that coat every slice.

Course: Main
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Author: Manuela Zangara

Ingredients

  • 2 pork loin cutlets
  • 4 tbsp extra virgin olive oil
  • 2 garlic cloves – crushed
  • 1 bay leaf
  • 1 rosemary sprig
  • 2 sage leaves
  • ¼ beef bouillon cube
  • 80 ml – ⅓ cup white wine plus water
  • salt – to taste

Instructions

  1. Put the garlic cloves, herbs, and extra virgin olive oil in a frying pan and sauté for 1 minute.

  2. Add the pork loin cutlets and cook over medium-high heat, browning on both sides.
  3. Pour in the white wine and let the alcohol evaporate.
  4. Add 3 tablespoons of water and the beef bouillon cube. Stir until dissolved.
  5. Reduce the heat to medium-low, cover with a lid, and cook until the meat is cooked through. Check the juices run clear and add a little extra water if needed.
  6. Season with salt, if required, and serve hot.