Learn how to cook an easy one-skillet meat and rice meal – your family will love this fast pan of Southwest Pork Cutlets with Calico Rice recipe.
Pork cutlets are an inexpensive cut of meat that are quickly sautéed until crispy on the outside, yet tender on the inside. We also like to cook pork cutlets made in the Instant Pot when dinner is made in a hurry.
One-Skillet Southwest Pork Cutlets Recipe
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If you’re looking for an inexpensive and versatile cut of pork, take note of pork cutlets. A pork cutlet is a thin, boneless cut of meat that comes from the loin or leg section of a pig.
Because pork cutlets are flattened out to be thin with a mallet or tenderizing machine in the meat department, they are more tender and cook incredibly fast when pan-fried, oven-baked or grilled.
As another benefit, pork cutlets are very economical, just perfect for feeding hungry families. And due to the leanness and consistent size of pork cutlets, you can have dinner on the table in record time, making them ideal for a meal when time is of the essence.
What to Love About This Recipe –
- The southwest flavors of the rice medley really compliment the pork.
- Who doesn’t love a good speedy meal that’s filling?
- Just one skillet to wash after dinner – a definite bonus.
What Ingredients Do I Need to Make This Pork Recipe?
- Pork cutlets
- Spices – garlic, cumin, chili powder
- Chicken broth
- Red wine vinegar
- Black beans
- Instant rice
- Your favorite toppings – sour cream, cilantro, more salsa, etc.
How to Make Southwest Pork Cutlets with Calico Rice in 4 Easy Steps
- Dip the pork cutlets into the flour mixture, making sure to coat each side. Meanwhile, preheat the oil in the skillet, stirring in the spices.
- When the oil is hot, add the prepared pork cutlets, a few at a time, cooking just until the cutlets are golden brown on each side; remove to a plate.
- Add the remaining ingredients to the skillet (but not the topping ingredients), stirring to combine; top with the browned cutlets, overlapping them a bit, then cover the skillet.
- Simmer the skillet meal over low to medium low heat for 20-25 minutes until the rice is tender and the pork is fully cooked (140 degrees internal temperature at the center of each cutlet).
Easy Recipe Tips for Making Pork Skillet Meals
How do I know when the pork is 140 degrees F. at the center?
Use an instant-read meat thermometer to check the internal temperature of the pork. On a dial-type thermometer, when the needle stops this is the internal temperature of the meat. When using a digital-type of thermometer, the internal temp is when the numbers (degrees of heat) come to a halt.
What do I need to know about using an instant-read meat thermometer?
Using an instant-read meat thermometer is easy. For thin pieces of meat such as pork cutlets, insert the thermometer from the side, taking care to make sure it gets to the center of the meat. Don’t touch the bottom or sides of the pan as this can give a false read.
Can an instant-read thermometer be used for temping other foods besides just meat?
Besides just for meat, using an instant-read thermometer is super handy for checking the internal temperature of my casseroles. Since it can be rather difficult sometimes to tell when the center is good and hot, using an instant-read thermometer is ideal. If the temperature reading is 160 degrees F. at the center, I know the casserole is hot, ready, and safe to eat.
Is it okay if the pork is slightly pink in the middle?
It is fine for cooked pork to have a tinge of pink now. Formerly, it was recommended that pork should be cooked until it had an internal temperature of 160 degrees F. Pork cooked to this internal temperature will be gray in color, overcooked, and usually tough.
Cooking the pork to the internal temperature of 140 degrees F. with a 3 minute (covered) rest produces beautiful, slightly pink pork – delicious!
Can I substitute chicken cutlets in place of the pork cutlets?
Chicken cutlets can be substituted pork in this recipe – I do so all the time with great success.
Is it true that I can pound out chicken breasts to make chicken cutlets?
How to turn a chicken breast into a chicken cutlet: Place the chicken breast flat onto a cutting board. Starting at one side, slice the chicken breast in half horizontally, slicing it so that it opens up like a book; you will wind up with two flat pieces. Place each piece of chicken into a freezer bag, using a mallet to flatten each one into approx. 1/2-inch thickness – you’ve just made chicken cutlets.
Does this recipe make good leftovers?
This pork dish makes great leftovers. As it rests, the flavors of the rice medley intensify, infusing themselves into the pork cutlets. Because the cutlets are thin, the flavors can really penetrate the meat much more easily.
More Delicious Pork Recipes to Enjoy (Including some Sausage and Bacon Favorites, Too) –
- Honey-Thyme Sausage and Veggie Sheet Pan Meal
- How to Cook Crispy Bacon in Your Oven….With No Splattering
- Instant Pot Holiday Ham
- Air Fryer Sausage Brats with Peppers and Onions
- Cowboy Breakfast Bites
- Easy Smoked Queso Dip
- Four Different Ways to Make Juicy and Tender Pulled Pork
Printable Southwest Pork Cutlets with Calico Rice Recipe
Southwest Pork Cutlets with Calico Rice
- 1/3 cup all-purpose flour
- 1 tsp. each: granulated garlic, cumin, chili powder
- 1-2 Tbs. canola oil
- 6 thin pork cutlets
- 1-2 cups chicken broth
- 2 tsp. red wine vinegar
- 1 cup salsa
- 2 cups fresh or frozen corn kernels
- 14 oz. can black beans drained and rinsed
- 1 cup instant rice
- your favorite toppings - sour cream, cilantro, salsa
- In a large mixing bowl, combine the flour and granulated garlic; dredge each pork cutlet on both sides in the prepared flour mixture, shaking off the excess flour over the bowl, placing the cutlets onto a plate in a single layer. Discard the flour mixture.
- Meanwhile, in a large heavy-bottomed skillet that is oven-proof (I prefer a 12" cast iron skillet), heat 2 Tbs. of vegetable oil over medium high heat; add the garlic, cumin and chili powder to the oil, stirring to combine.
- When the oil is nicely hot, add the prepared pork cutlets to the skillet and sauté for 1-2 minutes per side, until nicely golden browned, working in batches as to not over crowd the skillet. Remove the browned cutlets from the skillet as you work; reserve.
- In the same skillet, whisk together the broth, vinegar, salsa, corn, black beans and rice; season with salt and pepper, to taste. Place the prepared pork cutlets directly on top of rice mixture overlapping them a bit on top of each other. Cover the skillet with a lid or foil, cooking over low heat for 20-25 minutes or until the rice is tender and pork cutlets are cooked to 140 degrees F. internal temperature.
- Remove the skillet from the heat and let it rest for 8-10 minutes, covered, before serving. Check the rice to see if it needs additional broth stirred in; garnish with extra salsa, sour cream, and cilantro, as desired.
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