Ready in a few easy steps, these Pork cutlets make a perfect weeknight dinner. Paired with mashed potatoes and greens, it's a family winner.
Ingredients
1/4 cup (60ml) apple cider vinegar
1/4 cup (55g) caster sugar
2 tsp grated ginger
1 brown onion, thinly sliced
1 tsp mustard seeds
1 cinnamon stick
1/2 tsp cracked black pepper
4 plums, stoned, chopped
4 Coles Australian Pork Cutlets
1 tbs olive oil
Mashed potato, to serve
Steamed greens, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Place the vinegar, sugar, ginger, onion, mustard seeds, cinnamon and cracked pepper in a medium saucepan over medium-low heat. Stir until the sugar dissolves. Increase heat to medium. Bring to a simmer. Add the plum and cook for 10 mins or until the plum is just tender. Season with salt.
Step 2
Meanwhile, brush the pork with the oil. Season. Cook the pork on a chargrill pan over medium heat for 4 mins each side or until just cooked through. Set aside, covered, for 5 mins to rest.
Step 3
Divide the mashed potato, steamed greens and pork among serving plates. Top with the plum relish to serve.
Place the vinegar, sugar, ginger, onion, mustard seeds, cinnamon and cracked pepper in a medium saucepan over medium-low heat. Stir until the sugar dissolves. Increase heat to medium. Bring to a simmer. Add the plum and cook for 10 mins or until the plum is just tender. Season with salt.
Step 2
Meanwhile, brush the pork with the oil. Season. Cook the pork on a chargrill pan over medium heat for 4 mins each side or until just cooked through. Set aside, covered, for 5 mins to rest.
Step 3
Divide the mashed potato, steamed greens and pork among serving plates. Top with the plum relish to serve.
