I got this recipe from Rachael Ray’s mag – I always try to find new ways to cook Pork Cutlets, and this was excellent! Although , you could cover anything in pesto for me and I would love it! 🙂
1 pound baby potatoes – halved
salt and pepper
1/4 cup EVOO
4 boneless pork cutlets pounded to a 3/4 inch thickness
1 cup sugar snap peas trimmed
1/4 cup pesto
1. Boil potatoes until just fork tender. Drain in colander – and cool to handle.
2. Heat 2 tbsp EVOO , add seasoned pork ( with salt and pepper) until golden browned. Transfer the pork to a plate.
3. With the skillet over medium heat, add 1/4 cup water and scrape up browned bits on the bottom. Add snap peas, potatoes, and the remaining 2 tbsp of EVOO. Stril in pesto and season with salt and pepper, add Pork again, and mix together!