Soy-Sauce Pork Cutlets with Smashed Cucumber Salad
Soy-marinated pork cutlets served with a refreshing smashed cucumber salad in a tangy sesame dressing.
Ingredients
For the Pork Cutlets:
2 (6 oz) pork loin chops, boneless
1 Tbsp butter or beef tallow (for cooking)
2 Tbsp soy sauce (or coconut aminos for lower sodium)
1 tsp garlic powder
½ tsp cracked black pepper
½ tsp red pepper flakes
½ tsp coarse sea salt
For the Smashed Cucumber Salad:
2 medium cucumbers
1 Tbsp rice vinegar
1 tsp sesame oil
1 tsp soy sauce
½ tsp crushed red pepper flakes (optional)
1 Tbsp chopped fresh cilantro or green onions
1 Tbsp extra virgin olive oil (for finishing)
Macronutrients
Protein: 48g
Fat: 40g
Carbs: 5g
Preparation
Pork Cutlets: Pat pork chops dry. In a small bowl, mix soy sauce (2 Tbsp), garlic powder (1 tsp), cracked black pepper (½ tsp), red pepper (½ tsp), ( and salt (½ tsp). Marinate pork chops in this mixture for at least 15 minutes.
Heat butter or tallow (1 Tbsp) in a skillet over medium heat. Add the pork cutlets and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove from heat and let rest for 3 minutes.
Smashed Cucumber Salad: Wash cucumbers and lightly crush them with the side of a knife or rolling pin, then chop into bite-sized pieces.
In a bowl, combine rice vinegar (1 Tbsp), sesame oil (1 tsp), soy sauce (1 tsp), and crushed red pepper flakes (if using). Toss the cucumbers in the dressing.
Plate the pork cutlets alongside the smashed cucumber salad. Drizzle extra virgin olive oil (1 Tbsp total, divided) over the salad just before serving.
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