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Pork cutlets with nectarines
Pork cutlets with nectarines
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tender pork cutlets paired with zesty nectarine relish - a match made in culinary heaven.
Ingredients:
  • 5.90 gm hot English mustard
  • 71.50 gm honey
  • 4 x 200g pork cutlets, trimmed
  • 6 nectarines
  • 36.40 gm olive oil
  • 1 onion, halved, thinly sliced
  • 20.00 ml cider vinegar
  • 32.00 gm brown sugar
  • 2 tsp yellow mustard seeds
  • 20.00 ml chopped coriander leaves
  • Salad leaves, to serve
  • Steamed white rice, to serve
Instructions:
  • Preheat your oven to 180C.
  • Mix together mustard and a tablespoon of honey in a small bowl. Coat the pork cutlets with the marinade and let them rest.
  • 1. Boil a pan of salted water, add the nectarines, and cook for 20-30 seconds based on ripeness. Transfer nectarines to iced water to cool. Peel, pit, and discard the nectarine skin and stones. Roughly chop the flesh.
  • In a saucepan over low heat, gently heat 1 tablespoon of oil. Sauté onion until soft, then add nectarine flesh, vinegar, sugar, mustard seeds, and the rest of the honey. Season with salt and pepper. Simmer for 10 minutes until thickened, then stir in coriander and set aside.
  • Drizzle the remaining olive oil in a large frypan or brush it over a barbecue. Sear the pork on each side over medium heat for 2-3 minutes to get a golden brown crust, then transfer to the oven and bake for an additional 5 minutes or until completely cooked.
  • Plate the cutlets alongside the nectarine chutney, salad leaves, and steamed rice.

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