Pork Cutlets With Pickled Pearl Onions And Pancetta

• 8 ounces white or yellow pearl onions
• salt
• 2 bay leaves
• 8 black peppercorns
• 1 cup red wine vinegar
• 4 boneless pork loin cutlets, 6-8 ounces each
• Salt and pepper
• 2 tablespoons olive oil
• 1 cup pancetta, finely diced

1. Bring a medium pot of well-salted water to a boil over high heat.
2. Add the pearl onions and cook until just tender, about 10 minutes.
3. Drain the onions.
4. When they are cool enough to handle, use a paring knife to cut off the root end, then pop the onions out of their skins.
5. Put the peeled onions into a pint canning jar and season with a generous pinch of salt.
6. Tuck the bay leaves and peppercorns into the jar and add enough vinegar to cover the onions.
7. Screw on the lid and refrigerate for at least 24 hours before using.

white, salt, bay leaves, red wine vinegar, pork loin cutlets, salt, olive oil, pancetta

Taken from www.foodrepublic.com/recipes/pork-cutlets-with-pickled-pearl-onions-and-pancetta-recipe/ (may not work)