The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. It is thus not necessary to cook it until it is completely white. Today’s pork is so lean that overcooking makes it tough. Pork cutlets are done when they reach an internal temperature of 160°F (70°C).

Sauté

Heat some oil or butter in a hob skillet, or use a nonstick saucepan. Sprinkle cutlets with salt and pepper or herbs and spices and cook quickly at medium-high heat, turning once, until the meat at the centre is white but still juicy, a total of 4 to 5 minutes.

Grill

Oil cutlets and place on the grill directly over hot coals. Cook cutlets until white but still juicy in the centre, turning once, a total of 4 to 5 minutes.

Braise

Heat oil or butter in a hob skillet. Sprinkle cutlets with salt and pepper or herbs and spices and brown for one minute on each side. When all cutlets are browned, return them to the skillet, add broth, wine, or other cooking liquid, and simmer until done, 2 to 3 minutes.