Heat the olive oil in a large skillet or wide saucepan. When it’s very hot, season the pork cutlets with salt and pepper, add them to the pan, and sear briefly on both sides. Turn off the heat, remove the cutlets, and set them aside on a plate while you prepare the sauce.

For the sauce, blend the chopped onion, garlic, piquillo peppers, and tomato with a hand blender. Add this mixture to the pan with the oil used to brown the meat. Add the bay leaves and crumbled beef bouillon cube, and cook until the color changes, about 15 minutes.

Next, pour in the wine and let it cook off before turning off the heat, about ten minutes later. Bay leaves add aroma and also help with digestion. Finally, add the milk and stir for a couple of minutes before returning the pork cutlets to the pan.

Let everything cook together for about five more minutes, and your dish is ready. We were pleasantly surprised by how good it is—we’ll definitely make it again, and it’s great with other meats too. It would be fantastic with chicken. Enjoy!