Natural pork cutlets marinated in vinaigrette sauce for only 5 minutes with shallots and thyme, and that’s enough to make them completely saturated with the rich taste of marinade. Nutritional value of one servings: (total 4) Calories 391, total fat 25 g., saturated fat g., proteins 31 g., carbohydrates 9 g., fiber g., cholesterol mg., натрий мг., with ахар г. 
Time: 30min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 (140 gr. Each) pork cutlets, boneless
- 3/4 Art. pitted red grapes
- 4 tbsp. with a slide of young arugula shoots
- 1 medium sized shallot chopped head
- 2 tbsp. l balsamic vinegar
- 2 tsp chopped fresh thyme
- Coarse salt and freshly ground black pepper
- 1/4 Art. extra virgin olive oil
- 1/2 tbsp. crumbled gorgonzola cheese or other blue cheese
Recipes with similar ingredients: pork, arugula, grapes, balsamic vinegar, gorgonzola cheese, shallots, thyme
Recipe preparation:
- In a medium-sized bowl, mix shallots, balsamic vinegar, 1 tsp thyme, 1 tsp salt and 1/4 tsp pepper. Whipping gradually enter the oil, starting with a few drops, and then pouring in a thin stream.
- Put the pork cutlets in a shallow dish and salt with all parties. Add the remaining 1 tsp. thyme and 3 tbsp. l refueling. Cover pieces of meat with the mixture and let marinate for 5 min. Heat the grill pan over medium heat. Fry pork until cooked so that it remains juicy, 4-5 minutes. сeach side.
- Add grapes and arugula to the remaining dressing, well mix. Transfer the pork cutlets to a serving dish or separate plates, top out the salad and sprinkle with cheese gorgonzola.
