To fry these pork loin cutlets sticky icing, they are mixed with spicy sweet red pepper confiture and a little grainy Dijon mustard, which adds tart glaze a note. Glazed pork is juicy, delicious and spicy. Serve it with an American salad of limk corn succotash beans and sweet red peppers that are fried in olive butter with added butter for a more delicate, special taste. Nutritional value of one serving: (4 total) Calories 470, total fats 26 g., saturated fats g., proteins 30 g., carbohydrates 3one g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural boneless pork cutlets, central cut (2 cm thick; 110 – 140 gr. each)
- 2 tbsp. l olive oil
- 2 tbsp. l red pepper confiture
- 1 tbsp. l Dijon mustard
- 1 tbsp. frozen lima beans
- 3 ears of corn peeled
- 1 red bell pepper, chopped
- 1 tsp chopped fresh thyme
- 1 tbsp. l (15 gr.) Butter
- 3 tbsp. l chopped fresh chives
Recipes with similar ingredients: pork loin, pork, pepper jelly, lima beans, sweet pepper, corn, thyme
Recipe preparation:
- In a large skillet with a non-stick coating on moderately over high heat, heat 1 tbsp. l olive oil. Sprinkle pork cutlets on both sides with salt and black pepper. Put them in pan and fry, turning over once, until the patties are slightly brown for about 6 minutes.
- Add pepper confiture and mustard and increase the heat to maximum. Toast by turning the pork several times until it is covered with a delicious glaze and will not fry, another 3-6 minutes, in depending on the thickness of the cutlets. Remove from the stove.
- Put lima beans in a small microwave bowl, adding 2 Art. l water; cover with plastic wrap and boil in microwave until tender, about 5 minutes, then drain the water. Cut the corn from the ears of corn and walk around the ears of dumb side of the knife to squeeze them all of the corn milk.
- Heat in another large skillet over medium-high heat. the remaining 1 tbsp. l olive oil. Add beans, corn and corn milk, bell pepper and thyme, salt and pepper. Fry, stirring occasionally until vegetables are soft, 6-8 minutes. Stir in butter and 2 tbsp. l water until butter will melt. Remove from heat and stir in 2 tbsp. l chives.
- Arrange the pork in plates and drizzle the juices from the pan. Serve with succotash and sprinkle with the remaining chives.
