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These pork cutlets with sauteed bell peppers and white beans and an easy dinner idea! Low carb and incredibly simple.

Pork Cutlets with Sauteed Beans and Peppers

  • Author: Erin Browne
  • Total Time: 25 mins
  • Yield: 4 servings 1x


  • 2 TBS olive oil, divided
  • 8 thin pork cutlets, about 3oz each
  • salt and pepper to taste
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 2 shallots, finely chopped
  • 1 15oz can cannellini beans, drained and rinsed
  • 3 TBS non-pareil capers
  • ½ cup chopped fresh flat-leaf parsley
  • 1 TBS red wine vinegar


  1. Heat 1 TBS of the oil in a large skillet on medium-high heat. While it is heating, season both sides of the pork cutlets with salt and pepper.
  2. Cook the cutlets until browned and done, 2 to 3 minutes on each side, working in batches if needed. Remove to a plate and cover with foil to keep warm.
  3. In the same skillet, add the other TBS of oil and use a spatula to deglaze the pan to scrape up all of the flavorful bits on the bottom. Add the peppers and onions with a bit more salt and pepper. Allow to cook 5 to 7 minutes, stirring occasionally, until softened.
  4. Add the beans, capers, and parsley, toss to combine, and allow to cook until beans are warmed through.
  5. Serve 2 pork cutlets per plate topped with veggie mixture.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
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