Balsamic and Honey Glazed Pork Cutlets with Blueberry Salad
Serves: 2
Time: 25mins
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 you could run one of my fav’s the stuffed avo check it out
What you'll need
2 pork cutlets
1 tablespoon of balsamic or apple cider vinegar
2 tablespoons of honey
1 teaspoon of dijon mustard
2 cloves of garlic
1 packet of blueberries
1/2 bunch of radishes
1/2 lemon
1 green apple
1/4 cup walnuts
1/2 packet baby spinach
2 bunches asparagus
From the Pantry
2 cloves of garlic
olive oil
salt and pepper
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.
Peel and finely dice the garlic cloves and mix into the marinade.
Season both sides of your pork cutlets with salt and pepper and add the pork giving it a good stirring so that the marinade coats the pork well.
Leave the pork to soak for 5 minutes then turn over and soak for another 5 minutes.
While your waiting you can prep the salad.
Prep Salad
Bring a pot of water up to the boil with a pinch of salt. Cut the woody ends off the asparagus and quickly drop into the boiling water for 30 seconds, drain and refresh in cold water to take the heat away then toss in a little oil and salt and set aside.
Slice your radishes into thin circles and place them in a bowl of cold water to soak.
Slice blueberries in half.
Add your washed baby spinach and roughly chopped walnuts.
Slice apple into slithers and pop into a bowl of cold water with a small squeeze of lemon juice and a pinch of salt.
Cook Pork Cutlets
Heat 2 tablespoons of oil in a large pan on high heat.
If you are cooking with skin start with the skin side down in the pan and apply a little pressure so that the skin sits flat, cook for 1 minute.
Turn onto the side and cook for 3 minutes.
Turn cutlets over and carefully add the remaining marinade to the pan, pouring slowly so that it doesn’t splatter. Cook for another 3 minutes.
Use a spoon to baste the marinade over the pork, then remove the cutlets from the pan and allow to rest for 3 minutes.
Finish Salad
Drain the apples and the radishes shaking off any excess water and combine all the salad ingredients.
Sprinkle the salad with a pinch of 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
If plating up individually these would look great in a large deep bowl.
This is a tossed salad but I still like to build my salad using my hands starting with a large handful for the base then a smaller handful on top and a scattering of all the loose end bits like the blueberries and walnuts.
Place each cutlet to the side of your salad and spoon over just a little of the pan juices.
Enjoy!
Lunch tomorrow
This is not a leftover dinner - sorry. So check out this idea for an easy lunch.