Balsamic-Glazed Pork Cutlets with Fennel and Celery Slaw

Based on a recipe by Rachel Ray

Category

Pork is good for you!

This recipe from Rachel Ray that I substituted the chicken with Circle B Ranch Pork Cutlets came out delicious. Enjoy!

Ingredients

    For the pork:

    • 2 pounds Circle B Ranch pork cutlets
    • Salt and pepper
    • 3 tablespoons olive oil
    • 2 cloves garlic, sliced or crushed and chopped
    • About ⅓ cup balsamic vinegar
    • 3 tablespoons light-brown sugar
    • 2 tablespoons fresh rosemary, finely chopped
    • About 1 tablespoon Worcestershire sauce
    • 1 rounded tablespoon grainy Dijon mustard
    • 2 cups arugula leaves (a couple of handfuls)
    • A handful of fresh flat-leaf parsley tops, coarsely chopped

    For the slaw:

    • 1 bulb fennel, trimmed and very thinly sliced with a sharp knife or on a mandolin
    • 3 to 4 stalks celery with leafy tops, stalks very thinly sliced on an angle and tops coarsely chopped
    • 1 small or ½ medium medium red onion, very thinly sliced
    • 1 lemon, juiced
    • About 2 tablespoons extra-virgin olive oil (EVOO), for drizzling
    • Salt and pepper

    Directions

    1. In a large bowl, toss the fennel, celery, onion, lemon juice, and EVOO; season with salt and pepper. Let the slaw marinate while you prepare the chicken.

    2. Heat a large cast iron skillet over medium high. Season the pork with salt and pepper. Add 2 tablespoons olive oil, two turns of the pan, to the skillet. Add the chicken. Cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Reduce heat a bit and add the remaining 1 tablespoon olive oil, one turn of pan, to the skillet. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar, sugar, rosemary, and Worcestershire and cook, stirring often, until reduced and thickened a bit, about 1 minute. Stir in the Dijon. Add the chicken and turn until coated. Cook until heated through, about 1 minute more.

    3. Mix the arugula and parsley into the slaw. Serve the chicken whole or sliced with the slaw alongside.