Sometimes the simplest dishes are the most memorable. These grilled pork cutlets are seasoned with Italian herbs, kissed by the flame of the grill, and finished with a generous glaze of Colorado Sauce Company’s Purple Blaze. Add tender, buttery baby bella mushrooms on top, and you’ve got a dish that’s smoky, savory, and just the right amount of bold.
Ingredients
For the Pork Cutlets
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4 boneless pork cutlets (about ½-inch thick)
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1 tablespoon olive oil
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1–2 teaspoons Italian seasoning (we like seasonings from The Spice Guy)
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Pinch of pink Himalayan salt
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½ cup Colorado Sauce Company Purple Blaze (for glazing)
For the Mushrooms
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2 cups Baby Bella mushrooms, sliced
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2 tablespoons butter
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Pinch of salt and pepper
Instructions
Step 1: Prep the Grill
Preheat your grill to medium-high heat. You want a steady flame hot enough to cook the pork evenly, but not so hot that it burns the glaze.
Step 2: Season the Cutlets
Lightly coat each pork cutlet with olive oil. Sprinkle generously with Italian seasoning and rub it in with your hands. Finish with just a pinch of pink Himalayan salt.
Step 3: Grill
Place the cutlets directly on the grill grates. Cook for about 5 minutes per side, or until the pork is golden brown with nice grill marks.
Step 4: Sauté the Mushrooms
While the pork is cooking, melt butter in a skillet over medium heat. Add sliced Baby Bella mushrooms, sprinkle with a little salt and pepper, and sauté until tender and golden brown, about 5–6 minutes.
Step 5: Glaze
Once the cutlets have cooked about 5 minutes on each side, check for doneness (internal temperature should reach 145°F / 63°C). When nearly finished, brush one side generously with Purple Blaze, flip, and glaze the other side. Let the glaze caramelize for 30–60 seconds before removing from the grill.
Step 6: Assemble
Place the glazed cutlets on a platter and top with a spoonful of buttery mushrooms. Serve immediately.
Serving Ideas
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Pair with roasted potatoes or our delicious Grilled Golden Beets.
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Add a fresh garden salad for a lighter, summertime plate.
From My Kitchen to Yours,
Chef Clay
