PORK CUTLET PROVENCAL

*Sorry, no pic...having problems today with the site.

Serves 6

olive oil

salt

Provencal Sauce:

1/4 cup sliced scallions

1/4 cup chopped onion

2 tsp thinly sliced garlic

1/8 tsp dried rosemary, crumbled

a few dried thyme leaves

a few crushed red pepper flakes

1 lb can crushed tomatoes in tomato juice

Cutlets:

12 well trimmed pork cutlets, about 3 oz each

1/2 tsp pepper

2 tbsp flour

1 cup each thin-sliced red and green peppers

Sauce:  In a heavy saucepan, heat 1 tbsp oil over moderately low heat. Stir in scallions, onion and garlic. Cover and cook for 5-7 minutes, stirring occasionally, until limp.  Add rosemary, thyme and red pepper and stir for 30 seconds.  Add tomatoes and bring to a boil over high heat.  Cover and reduce heat to low and simmer 5 minutes, stirring two or three times.  Add 1/8 tsp salt.  Remove from heat and cover.

Cutlets:  Put cutlets between sheets of wax paper and flatten slightly with a meat pounder or the side of a cleaver.  Sprinkle meat with salt and pepper and dredge with flour.  Heat 2 tbsp oil a large skillet over high heat.  Cook cutlets in 3 or 4 batches, cooking them 1-3 minutes on each side, until well browned and cooked through.  Transfer to a warm platter. When all cutlets are cooked, rinse and dry pan and return to stove.  Heat 1 tbsp oil over moderate heat; add pepper and cook 1-2 minutes, tossing frequently until tender but still firm.  Sprinkle with salt and pepper. Arrange peppers along side the meat and spoon sauce over it. 

REVIEW:  Sometimes I feel the recipes I "have" to make aren't going to be anything special, and frankly, most times they are not.  In this case, this was so delicious, with so many layers of flavor, I can't wait to make it again!