Grilled Marinated Pork Cutlet with Garlic and Vegetables

Name: Grilled Pork Loin Cutlet Recipe (Garlic Wine Marinade)
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: European
Ingredients: Pork loin chop 1; Onion 1; Garlic 3 cloves; Parsley 1; Dry white wine 0.5 cup (100 ml); Ground coriander 0.5 tsp; Salt to taste; Olive oil a little, for brushing the meat; Green peas and green beans 100 g each; Carrot to taste; Olive oil 2 tbsp; Water 2-3 tbsp; Lemon for juice

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2 h 30 mins

Today we have a natural pork cutlet on the grill, a pork cutlet. It is surprising that for us a “cutlet” is a ground-meat product such as meatballs, frikadelki or croquettes. Yet a cutlet (French côtelette) is traditionally a piece of meat on the bone.

Here such cutlets are usually called “natural cutlets”, which is a bit confusing, although natural meat products have become a delicacy for us.

So a natural cutlet is a piece of fried meat with a bone. The meat is cut from the carcass, but not every part is suitable for cutlets. Mostly people fry the so-called “bitok” cut: a piece cut across the grain, always with a bit of rib bone. Beef chops obviously are hard to fry without pounding, but pork loin chops need only the slightest pounding.

Cutlets are most often fried in breading, and probably the most famous is cotoletta alla milanese, the Milanese cutlet. The meat is breaded and deep-fried. Very similar is the Wiener schnitzel, which differs from the Milanese only by lacking the rib bone and in a few cooking details.

There are natural cutlets in Eastern cuisines too. I have tried a wonderful lamb cutlet, Kadın Budu Köfte, an exceptional masterpiece of Turkish cuisine. In Bulgaria natural cutlets are not called cutlets. They prefer kebabche or grilled meat (skara), and the general name for such dishes is prazholi. Incredibly tasty dishes. Sometimes fried rice is served on the side.

In my opinion, the best way to cook a natural cutlet, a piece of meat, is on the grill. A grill is a device for cooking over hot coals, over high heat. Lately electric and gas grills have become more and more popular. They are simple, affordable, and the food comes out excellent.

Let’s make grilled pork cutlet, a natural pork cutlet on the grill rack.

More with pork

Roasted Pork Knuckle

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Buzhenina – Pork Roast Baked in Foil

24 h

Baked Hedgehog Meatballs with Pork and Rice

1 h 30 min

Pork Belly with White Beans

1 h

Breaded Pork Chops on the Bone

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More pork recipes

Ingredients

1 serving

For the meat and marinade
Pork loin chop 1
Onion 1
Garlic 3 cloves
Parsley 1
Dry white wine 0.5 cup (100 ml)
Ground coriander 0.5 tsp
Salt to taste
Olive oil a little, for brushing the meat
For the side dish
Green peas and green beans 100 g each
Carrot to taste
Olive oil 2 tbsp
Water 2-3 tbsp
For serving
Lemon for juice

Step-by-step recipe

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How to marinate the meat

The meat for the cutlet hardly needs pounding, so it needs to be marinated. It’s best to take a piece from the loin, cut across the grain and at least 3 cm thick. A bone is desirable but not required.
Prepare the meat: if it is frozen, thaw it. Pound the pork lightly.
Make the marinade. Peel the onion and garlic. Put one garlic clove and the chopped onion in a blender, add the green parsley leaves, salt and 0.5 tsp ground coriander, pour in 0.5 cup of dry white wine (100 ml) and blend everything into a liquid puree.
Stud the meat with garlic. Cut the two remaining garlic cloves into thin slices. With the tip of a knife, make deep slits in the meat and push the garlic pieces into them.
Pour the marinade over the garlic-studded meat and refrigerate for at least 2 hours. Better still, 4-5 hours, so the meat will be more tender and flavorful.

How to make the side dish

The side dish is easy to make.
Pour 2 tbsp olive oil into a hot frying pan and fry the green peas, green beans and sliced carrot over medium heat. Fry for 5-6 minutes, then add 2-3 tbsp water and simmer under a lid over low heat until done.

How to grill the cutlet

While the side dish is cooking, heat the grill. If you use coals, light them and wait for an even heat; if the grill is electric, turn it on.
Take the cutlet out of the marinade, pat it dry with a napkin and brush it with a little olive oil.
Put the cutlet on the hot grill rack and grill for 6-7 minutes per side.
If you use an electric grill, I strongly recommend pressing the cutlet against the rack with a spatula from time to time, so it cooks through better.
Grill until done: when pierced with a knife, the meat releases clear juice.