These Cajun pork cutlets are a quick, flavorful weeknight dinner that comes together in about 20 minutes. Thin pork cutlets are coated in a spicy, smoky Cajun seasoning and pan-seared until golden and juicy, then finished with a simple pan sauce. The bold seasoning and fast cooking method make this a reliable recipe that delivers restaurant-quality flavor at home.
Ingredients
- 1 ½ pounds (680 g) pork cutlets (about 8 thin cutlets, ¼-inch thick)
- 1 tablespoon (15 ml) Cajun seasoning (store-bought or homemade, see note)
- 1 teaspoon (5 g) garlic powder
- ½ teaspoon (3 g) salt
- ½ teaspoon (1 g) black pepper
- 2 tablespoons (30 ml) olive oil, divided
- 1 small onion, thinly sliced (about 1 cup)
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- ½ cup (120 ml) chicken broth
- 2 tablespoons (30 g) unsalted butter
- 1 tablespoon (15 ml) hot sauce (optional, for heat)
- 2 tablespoons (8 g) chopped fresh parsley, for garnish
Instructions
- Season the pork: Pat the pork cutlets dry with paper towels. In a small bowl, mix the Cajun seasoning, garlic powder, salt, and black pepper. Rub the mixture evenly over both sides of each cutlet.
- Heat the pan: Place a large skillet (12-inch) over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat the pan. When the oil shimmers, carefully place the cutlets in a single layer (work in batches if needed—do not overcrowd).
- Sear the cutlets: Cook for 2–3 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C) on an instant-read thermometer. Transfer the cooked cutlets to a plate and cover loosely with foil.
- Sauté the vegetables: Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and bell pepper; cook, stirring occasionally, for 4–5 minutes until softened and lightly browned. Add the garlic and cook for 30 seconds until fragrant.
- Make the pan sauce: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes, allowing the sauce to reduce slightly.
- Finish the dish: Stir in the butter and hot sauce (if using) until the butter melts and the sauce is glossy. Return the pork cutlets to the skillet, spooning the sauce over them. Cook for 1 minute to warm through.
- Serve: Garnish with fresh parsley and serve immediately.
Tips
- Homemade Cajun seasoning: If you prefer to make your own, combine 1 teaspoon each of paprika, garlic powder, onion powder, dried oregano, and dried thyme, plus ½ teaspoon cayenne (adjust to taste) and ½ teaspoon black pepper. This makes about 2 tablespoons.
- Don’t overcook: Pork cutlets are thin and cook quickly. Overcooking makes them tough and dry. Use an instant-read thermometer to ensure they reach 145°F (63°C), then remove them from the pan immediately.
- Adjust the heat: Cajun seasoning varies in spiciness. If you’re sensitive to heat, use a mild Cajun blend or reduce the amount. You can always add more hot sauce at the end.
- Pounding the cutlets: If your pork cutlets are thicker than ¼ inch, place them between two sheets of plastic wrap and pound with a meat mallet to even thickness. This ensures even cooking.
Serving Suggestions
Serve these Cajun pork cutlets over creamy grits, mashed potatoes, or rice to soak up the delicious pan sauce. A side of sautéed greens, like collard greens or green beans, complements the spicy flavors. For a low-carb option, serve with cauliflower rice or a simple green salad.
Variations
- Chicken cutlets: Substitute boneless, skinless chicken breast pounded thin. Cook to 165°F (74°C).
- Add mushrooms: Add 8 ounces (225 g) sliced mushrooms along with the onion and bell pepper for an earthy flavor.
- Creamy sauce: Stir in ¼ cup (60 ml) heavy cream at the end with the butter for a richer, creamier sauce.
- Grilled version: Grill the seasoned cutlets over medium-high heat for 2–3 minutes per side, and skip the pan sauce.
Storage and Reheating
Store leftover pork cutlets and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium-low heat with a splash of broth or water, cover, and warm for 5–7 minutes until heated through. You can also microwave individual portions for 1–2 minutes, but the cutlets may become slightly less crisp. For best texture, reheat in the oven at 350°F (175°C) for 10 minutes.
Frequently Asked Questions
What are pork cutlets? Pork cutlets are thin, boneless slices of pork, usually cut from the loin or tenderloin. They are typically about ¼ inch thick, making them quick to cook. If you can’t find them, you can slice a pork tenderloin into medallions and pound them thin.
Can I use pork chops instead? Yes, but they are thicker, so adjust the cooking time. Sear them for 4–5 minutes per side, or until the internal temperature reaches 145°F (63°C). You may need to finish them in the oven if they are very thick.
How do I know when the pork is done? Use an instant-read thermometer inserted into the thickest part of the cutlet. It should read 145°F (63°C). The meat will have a slight blush of pink in the center, which is safe. Let the meat rest for 3 minutes before serving.
Is Cajun seasoning very spicy? It can be, depending on the brand. Traditional Cajun seasoning includes cayenne pepper, which provides heat. If you’re unsure, start with less and taste the sauce before adding more. You can also use a mild Cajun blend.
Can I make this dairy-free? Yes, simply omit the butter and use a dairy-free alternative like olive oil or vegan butter. The sauce will still be flavorful, though slightly less rich.
Can I freeze the cooked pork cutlets? Yes, freeze the cooked cutlets and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat gently in a skillet.