Pork Cutlets with Couscous and Sauteed Peppers and Asparagus


  • ½ cup loosely packed fresh parsley leaves, coarsely chopped
  • 8 small pork cutlets (about 1 ½ pounds total)
  • Coarse salt and ground pepper
  • 1 bunch asparagus (about 1 pound), trimmed
  • 2 red bell peppers, seeded and cut into 1-inch strips
  • 2 tablespoons extra-virgin olive oil
  • 1 cup couscous

1. Cook couscous according to package instructions. Meanwhile, in a large cast-iron or heavy skillet, heat 1 tablespoon oil over medium-high. Add bell peppers and asparagus; season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, about 8 minutes. Transfer to a s...

View full recipe at SpringPad


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