A hearty meal - Pork Cutlets with Capsicum Sauce

I know...my heart wasn't in taking pictures then, it took me a long time to prepare this dish, so it had already passed our usual dinner time; I was super hungry and the food in front of me smells so delicious. I can only think of curing my hunger. Not only this picture was taken under bad lighting condition, I forgot to buy parsley too... so it doesn't look that nice. :=(

However, despite all that, I enjoyed my meal, I think it tasted beautiful. :D

Pork Cutlets with Capsicum Sauce

This capsicum sauce is commonly known as peperonata, and can also be served with crusty bread or stirred through pasta.


Serves 4
Prep time 20 min
Cooking time 50 min

2 red capsicums
2 yellow capsicums
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
400g can chopped tomatoes
4 pork cutlets
Steamed chat potatoes
Chopped parsley to serve

1. Preheat oven to 180ºc (160ºc if you are using fan-forced oven). Place capsicum on a baking tray and roast for 30-35 minutes, until soft. Remove from oven, place in plastic bag and cool.
2. Peel and halve capsicums. Remove seeds and membrane and slice flesh into things strips. Heat oil in a frying pan on medium. Add onion and cook for 5 minutes, stirring occasionally, until soft and golden.
3. Reduce heat to low. Stir in garlic, capsicum and tomato and cook for 10 minutes, until sauce thickens. Season to taste. (I usually put no salt or pepper in my cooking, its up to you)
4. Meanwhile, preheat a chargrill on high and cook pork for 3-4 minutes on each side, until golden and cooked through. Toss potatoes in a little parsley and serve with pork and capsicum sauce.