Get creative with your Christmas leftovers to create this vibrant pork cutlets meal.
Ingredients
- 4 French-trimmed pork cutlets
- 1/4 cup (60ml) extra virgin olive oil
- 2 teaspoons mustard seeds
- 1/2 cup (125ml) red wine vinegar
- 1 tablespoon caster sugar
- 500g cherries, pitted
- Mixed salad leaves, to serve
Method
- Step 1Preheat a chargrill pan or frypan over medium-high heat. Brush pork with 2 tablespoons oil and season. Grill pork for 2 minutes on one side, then turn at a 90° angle and cook on the same side for a further 2 minutes to create a cross-hatch pattern. Turn the pork over and repeat on the other side until meat is cooked through. Remove from heat, loosely cover with foil and set aside to rest while you make the pickled cherries.
- Step 2Place the mustard seeds in a saucepan over medium-low heat and cook for 1 minute or until just starting to pop. Add vinegar, sugar and 1 teaspoon salt and stir until sugar and salt dissolve. Add cherries to the pan, then simmer for 3-4 minutes. Stir in remaining 1 tablespoon oil and set aside to cool slightly.
- Step 3Spoon the pickled cherry sauce over the pork and serve with salad leaves.
Nutrition
1496 kj
Energy
17g
Fat Total
3g
Saturated Fat
32g
Protein
96.87mg
Sodium
18g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Tart pickled cherries are the perfect match for grilled pork cutlets.
- Author: Jessica Brook & Phoebe Wood
- Image credit: Andy Lewis
- Publication: delicious.
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