Crispy Pork with Tomato Cherry Pepper Relish

grey plate with crispy pork and tomato cherry pepper relish, arugula

5 from 1 reviews

Crispy pork cutlets with spicy cherry pepper relish is a delicious way to get dinner on the table this week. Crunchy, golden brown pork meets a tangy, fiery, slightly sweet sauce that is good on just about everything.



For the tomato cherry pepper relish:
2 C cherry tomatoes
1 tsp kosher salt
1/4 C olive oil
1 jar sliced cherry peppers*, drained, reserving 1 T brine
1 T honey

For the pork cutlets:
4 boneless, center cut pork chops (about 1 inch thick)
2 tsp kosher salt
1 tsp ground black pepper
1/2 C all purpose flour
2 large eggs, beaten with 2 T water
1 C panko breadcrumbs
3 T olive oil


For the tomato cherry pepper relish:
Preheat your oven to 400°F. Cut your cherry tomatoes in half and spread onto a rimmed baking sheet in one even layer. Season with 1/2 tsp kosher salt and drizzle with 1 T olive oil. Roast for 25-30 minutes or until the tomatoes have shrunk in size, take on a little color, and shrivel a bit at the edges.

Combine roasted tomatoes, cherry peppers, reserved brine, honey, 1/2 tsp kosher salt, and 3 T olive oil in a food processor. Pulse to chop and mix ingredients.  Taste for seasoning and set aside.

For the crispy pork cutlets:
Lay one pork chop on a piece of plastic wrap. Cover with another piece and pound until you reach 1/4 inch thickness. Repeat with remaining pork chops. Discard plastic wrap and season both sides with salt and pepper.

Set up three shallow dishes (pie plates work well for this), one with flour, one with eggs, and one with panko breadcrumbs. Using clean hands, lightly dredge each cutlet in the flour mixture, then in the egg, and then in the breadcrumbs. Make sure to tap off excess flour and egg before moving to the next step. Gently press the breadcrumbs into the surface of each cutlet so they adhere well. Transfer breaded cutlet to a baking sheet and repeat with remaining cutlets.

In a large skillet, heat the olive oil over medium heat until shimmering but not smoking. Carefully lay cutlets away from you into the oil. There should be steady sizzling and bubbling around the edges, but nothing ferocious – adjust your heat to maintain a steady sizzle. Cook your cutlets on the first side for 2 minutes or until golden brown. Flip and cook on the other side for another 2 minutes. Transfer cooked cutlets to a wire rack set in a rimmed baking sheet and keep warm in a 250°F oven while you fry the rest.

Serve each cutlet with a dollop of cherry pepper relish and a green salad.


*Make sure not to buy cherry peppers packed oil, but just in a vinegar based brine

If you’re worried about spice levels feel free to up the quantity of tomatoes by 1 cup, or hold back a bit on the cherry peppers

The pork can be pounded up to a day in advance and the relish can be made up to three days ahead.

Keywords: crispy pork cutlets, weeknight dinner, spicy pepper relish, cherry pepper relish, oven roasted tomatoes