Marinated Pork Cutlets and Everything Slaw
Serves: 2
Time: 20mins
Pork is a meat that I find tends to get a bit overlooked, which is such a shame because it is a very versatile meat that works great with so many different cuisine styles and ingredients. Most of the cuts are pretty lean but when cooked correctly will still be delicious and juicy. Tonight I have used pork cutlets with the skin still on because they were in our local butcher’s window and looked insanely good but generally, the supermarket butchers take the skin off so when cooking go straight to 3 minutes on each side and skip the skin down stage.
Leftovers
This isn’t a leftover’s meal sorry but have a look in the blog page as I have put up a really cute idea for lunch, using avocado and tinned tuna (you know I love it) check it out
What you'll need
2 pork cutlets
2 tablespoons of apple cider vinegar
2 tablespoons of honey
1 teaspoon of seeded mustard
1 fennel
1/2 punnet blueberries
1/2 lemon
1 apple
1/2 cup walnuts
1/2 packet baby spinach
1/4 bunch of mint
2 bunches asparagus
From the Pantry
olive oil
salt and pepper
Option for Veggo’s
sweet potato
Prep and Cook
Preheat Oven to 180c
Marinate Pork
This is a really quick marinade that also works as a glaze.
Mix the vinegar, honey and mustard together in a medium sized mixing bowl and add the pork.
Let the pork soak for 5 minutes then turn it over.
Make Salad
Bring a pot of water up to the boil with a pinch of salt.
Slice asparagus on thin diagonals and once the water is boiling, drop asparagus in for 30 seconds. Remove and strain then put into a bowl with cold water and ice to cool down.
Finely slice the fennel and place in a bowl.
Slice apple nice and thin and put into a bowl of cold water.
Add washed baby spinach.
Pick mint leaves and add.
Slice your blueberries in half if large or leave whole if small.
Toast walnut halves in the oven for 7 minutes then remove and allow to cool before roughly chopping up.
Cook Pork Cutlets
Heat 2 tablespoons of oil in a large pan on high heat.
Season both sides of your pork chops with salt and pepper.
Add the cutlets to the pan and cook one side for 3 minutes.
Turn your cutlets over and add the marinade to the pan, cook for another 3 minutes. Be careful when adding the marinade as it may spit a little.
Use a soup spoon or deep spoon and for the next minute swirl the pan and spoon those juices over your cutlets.
Remove from the pan and allow to rest for 3 minutes.
Finish Salad
Drain apples and asparagus and add to the rest of the salad ingredients.
Sprinkle with sea salt flakes and drizzle lightly with olive oil, squeeze the juice of half a lemon over top and toss all together.
Plate it Pretty
I find it easier to build salads with my hands so pile half the salad onto each plate and serve the cutlets to the side of the salad.
Spoon just a little of the pan juices over the cutlets.
Enjoy!
Lunch tomorrow
This is not a leftover’s dinner - sorry. So check out this idea for an easy lunch.