Food Guide
Pork Cutlets
Varieties
Pork sirloin cutlets are thin cuts of meat from the loin, much like sirloin chops, except they are boneless.
Pork leg cutlets, cut from the middle of the leg, are economical but less tender than the loin cutlets.
Preparation, Uses, & Tips
The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. It is thus not necessary to cook it until it is completely white. Today’s pork is so lean that overcooking makes it tough. Pork cutlets are done when they reach an internal temperature of 160°F (70°C).
Sauté
Heat some oil or butter in a stovetop skillet, or use a nonstick pan. Sprinkle cutlets with salt and pepper or herbs and spices and cook quickly at medium-high heat, turning once, until the meat at the center is white but still juicy, a total of 4 to 5 minutes.
Grill
Oil cutlets and place on the grill directly over hot coals. Cook cutlets until white but still juicy in the center, turning once, a total of 4 to 5 minutes.
Braise
Heat oil or butter in a stovetop skillet. Sprinkle cutlets with salt and pepper or herbs and spices and brown for one minute on each side. When all cutlets are browned, return them to the skillet, add broth, wine, or other cooking liquid, and simmer until done, 2 to 3 minutes.
Storing
Keep raw pork culets in their original wrapping and store them in the refrigerator, where they will keep for one to two days. Cooked cutlets will keep four to five days in the refrigerator. To freeze, wrap meat well in plastic, foil, or butcher paper and store at 18°F (0°C) for up to ten months. Leftover cooked pork cutlets may be frozen for one month. Thaw frozen cutlets, keeping them wrapped, in the refrigerator for 8 to 10 hours, depending on the size and number of cutlets. Do not refreeze thawed pork cutlets.
Nutrition Highlights
Pork cutlet, 3 oz. (85.05g)
- Calories: 176.8
- Protein: 25.9g
- Carbohydrate: 0.0g
- Total Fat: 7.3g
- Fiber: 0.0g