This is a quick one pan meal that you can serve with a green salad or if feeding friends or family that aren’t eating low carb, Paleo or gluten free you can serve it up with pasta, brown rice, or rolls.
2 tablespoons cooking oil
8 pork cutlets (about 1 ½ pounds)
sea salt and black pepper
2 medium bell peppers, thinly sliced
2 large shallots, thinly sliced
1 large zucchini, cut in half lengthwise, then sliced into ¼ inch thick half moons
½ cup pitted kalamata olives, halved
½ cup fresh flat-leaf parsley, roughly chopped
1 tablespoon red wine vinegar
Place each cutlet in between 2 pieces of plastic wrap and pound with a mallet or heavy pan until ¼ inch thick.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and black pepper. Working in 2 batches, cook the pork until browned and cooked through, 2 to 3 minutes per side; transfer to a plate.
While the pork is cooking heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the bell peppers, zucchini, shallots, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until just al dente, 5 to 7 minutes.
Add the olives, parsley, and vinegar to the skillet and toss to combine. Serve the pork topped with the vegetable mixture.