Teriyaki Pork Cutlet
A juicy pork cutlet pan-seared and glazed with a sweet-savory teriyaki sauce, finished with fresh rosemary for an aromatic touch. Perfect for a quick weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 35g
Ingredients
- 2 pieces pork cutlets
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 2 cloves garlic
- 2 tbsp vegetable oil
- 2 sprigs fresh rosemary
- 2 tbsp milk
Instructions
- 1
Pound the 2 pork cutlets to an even 1/2-inch thickness. Season both sides with salt and pepper.
- 2
In a small bowl, mix 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, and 2 minced garlic cloves to make the teriyaki sauce.
- 3
Heat 2 tbsp vegetable oil in a skillet over medium-high. Add the cutlets and cook until golden brown, about 3-4 minutes per side.
- 4
Pour the teriyaki sauce into the skillet. Add 2 tbsp milk and 2 rosemary sprigs. Simmer until the sauce thickens and coats the pork, about 2-3 minutes.
- 5
Turn the cutlets to coat in the glaze. Cook for another minute until the sauce is glossy and the pork is cooked through.
- 6
Remove from heat. Let rest for 2 minutes, then slice and serve with extra sauce from the pan.
Tools you’ll need
- Meat mallet or rolling pin
- Large skillet
- Small bowl
- Tongs
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