Portuguese Style Pork Cutlets

Total Time
Prep 0 mins
Cook 30 mins

This is just too good. It takes a bit of doing (pounding meat) but it is impressive and delicious.

Ingredients Nutrition


  1. Combine all ingredients except pork and cooking oil and pour over pork in a non-reactive container. Let marinate for between 6 and 48 hours (refrigerate for longer than 6 hours).
  2. Heat frying pan over medium heat and add just enough oil to cover the bottom. Cook pork cutlets two or three at a time until done. Keep finished cutlets warm in a low oven while cooking the others.
  3. When all the meat is cooked, drain off excess oil and pour the excess marinade into the pan. Cook over medium high heat for about 10 minutes, or until the sauce is thick like gravy.
  4. Serve the pork cutlets with marinade on top. Rice and/or fried potatoes are essential with this, as is a green salad.


Most Helpful

I only had a couple hours to marinate the chops, but it still came out delicious. The sauce was awesome. It thickened up beautifully, no one believed it didn't have have flour or cornstarch in it. I can't wait to make it again, marinating it for the appropriate amount of time. Thank you.

Katanashrp June 17, 2013

I am Portuguese, and this is how I make my Pork Chops when the family wants a Portuguese Meal Night. This is the BOMB with homemade fried potatoes in olive oil with sauted onions and hot pepper rings seasoned with some parsley and Portuguese Pimenta :)

daisygrl64 July 14, 2009

What an excellent method for preparing pork! My partner and I enjoyed this so much we had seconds. I marinated my cutlets for 24 hours and pounded them very thin. After patting them dry with paper towels, I browned them in a couple teaspoons of oil and then added the marinade. I let this simmer, covered, for about 30 minutes while I prepared my rice. I thickened the sauce with a little corn starch mixed with water. It was delicious over brown rice. This is very quick and easy to prepare if you put your cutlets in the marinade the night before you're going to prepare them. Thank you for sharing!

Chef-Boy-I-Be Illinois July 14, 2009

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