Back to Recipe Menu

Tuscan pork cutlets


  • Heat a thin layer of oil in a heavy-bottomed pan and brown the cutlets all over. Remove. 
  • Drain any excess oil from the pan, if needed, and gently saute the red onion and garlic until softish, scraping the bottom of the pan as you do so. 
  • Then add the wine, bring to the boil and cook down, stirring. 
  • Add the tomatoes, cannelini beans and chargrilled capsicums with about 1 cup stock, the parsley, sage and seasonings. Stir and return the pork in one layer, burying in the sauce. Turn the heat right down and gently simmer for 30-40 mins, turning the pork now and again and adding more stock if needed.
  • Serve with steamed rice or your favourite simple potato dish.
  • nb. If the sauce is too thin, remove the lid for the last 15 mins or so.


  • olive oil
  • 4 x 180 gm pork cutlets
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 150 ml dry white wine
  • ½ can diced tomatoes
  • 2 cans cannelini beans, drained & rinsed
  • 1 small jar chargrilled red capsicums, drained
  • 1½-2 cups chicken or vegetable stock
  • 1 tbsp chopped fresh parsley
  • 4-5 fresh sage leaves, torn
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm