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Pork cutlets with apple and plum sauce

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Looking for a quick and easy dinner idea? Try these Pork cutlets with apple and plum sauce. Spicy, fresh and smoky all at once, it packs a real flavour punch.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Pork cutlets with apple and plum sauce


  • 2 corn cobs, husks and silks removed
  • 2 tbs olive oil
  • 4 (about 225g each) Coles Australian Pork Cutlets
  • 2 small Red Delicious apples, thinly sliced crossways
  • 1 long red chilli, thinly sliced
  • 5cm-piece ginger, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • ½ cup (125ml) plum sauce
  • 2 tbs lemon juice
  • 200g pkt baby Brussels sprouts, halved
  • 2 x 60g pkt Coles Australian Baby Spinach

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Brush corn with a little oil. Cook, turning, for 8 mins or until tender. Transfer to a plate.
  2. Step 2

    Season pork. Cook on grill for 3-4 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, heat 2 tsp of remaining oil in a frying pan over medium-high heat. Cook the apple, turning, for 3-4 mins or until golden. Add the chilli, ginger and half the garlic. Cook, stirring, for 1 min or until fragrant. Add the plum sauce and half the lemon juice. Bring to the boil. Reduce heat to low. Simmer for 1 min or until sauce thickens slightly.
  4. Step 4

    Heat the remaining oil in a frying pan over high heat. Add remaining garlic and Brussels sprouts, cut-side down. Cook for 1-2 mins or until Brussels sprouts are lightly browned. Stir in remaining lemon juice. Transfer to a bowl.

  5. Step 5

    Use a sharp knife to cut down the side of corn to remove kernels in long pieces. Add salad leaves to the Brussels sprout mixture. Season. Toss to combine. Place pork and apple on serving plates. Drizzle with sauce. Serve with spinach and corn.