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Pork cutlets with apricot & ginger chutney
Pork cutlets with apricot & ginger chutney
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Tantalizing apricot chutney enhances juicy pork cutlets perfectly.
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, coarsely chopped
  • 1 1/2 tsp yellow mustard seeds
  • 1 tsp finely grated fresh ginger
  • 500g fresh apricots, halved, stone removed, coarsely chopped
  • 55g (1/4 cup, firmly packed) brown sugar
  • 27.20 gm sultanas
  • 40.00 ml cider vinegar
  • 4 pork cutlets, French trimmed
  • Steamed white rice, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a medium saucepan over medium heat, heat half of the oil. Sauté the onion for 5 minutes until soft. Add mustard seeds and ginger, cook for 30 seconds until seeds start to pop. Add apricot, sugar, sultanas, and vinegar, bring to a boil. Simmer for 10 minutes until thickened and liquid is mostly absorbed, stirring occasionally.
  • In a large frying pan over medium heat, heat the remaining oil. Add the pork and cook each side for 5-6 minutes until cooked through. Transfer to a plate, cover with foil, and let it rest for 5 minutes.
  • Plate the rice and pork individually. Drizzle them with the flavorful apricot chutney. Finish by garnishing with fresh coriander before serving.

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