Pork Cutlets with Spanish Olive Sauce

4 thin boneless pork chops
kosher salt and freshly black pepper
all-purpose flour for coating the chops
2 tablespoons extra-virgin olive oil
1/4 cup dry sherry
1 cup chicken stock
1/3 cup sliced or chopped pimento-stuffed Spanish green olives
1 tablespoon unsalted butter
Additional kosher salt and freshly ground pepper to taste






Sprinkle a small amount of water on a large sheet of plastic wrap. Place half of the pork slices on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining pork.

Spread out the flour on a piece of parchment. Heat the oil in a large skillet over medium-high heat until almost smoking. Meanwhile, season the cutlets on both sides with salt and pepper and dip them in the flour, coating them on both sides and shaking off the excess. Add the cutlets to the skillet and saute until golden, about 1 minute per side. Transfer to a plate or platter and cover loosely with foil.

Add the sherry to the skillet and simmer, stirring to pick up any browned bits on the bottom of the skillet, until almost evaporated.  Add the chicken stock and the olives.  Simmer for 3 minutes. Return the pork to the skillet with any juices that have accumulated on the platter and simmer, turning often, until warmed through and the sauce is thickened, 1 to 2 minutes.  Transfer to warm serving plates.  Stir 1 tablespoon unsalted butter into the sauce and season with kosher salt and freshly ground black pepper to taste.  Spoon the sauce over the cutlets and serve at once.

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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

6 Responses to Pork Cutlets with Spanish Olive Sauce

  1. Colleen Hanes says:

    That was super easy and delicious I seasoned the flour with some Spanish paprika and Cayenne I think it could use a bit more of that next time but very easy and tasty thanks

  2. Dolores says:

    What kind of flour did you say your grandma used to make unlumpy sauces and your crispy pork for your Spanish pork dish with pimento stuffed olives? Thanks. And thanks for the tip about the water on plastic wrap to pound the pork.

  3. Rich Henkst says:

    About once a month, I make chicken and chorizo paella in a cast iron frying pan on the grill. So, today, it’s been Sara’s Spanish Pork Chops. This will become a regular grilling meal in the future. Made it exactly like the recipe except I can’t control temperatures as exactly as her Maestraship but still pretty good.

  4. roberta porzilli says:

    I love the way you explain and teach us how to cook.
    You are truly an inspiration.

    Thank you, Roberta

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