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Pork cutlets with saffron baked potatoes
Pork cutlets with saffron baked potatoes
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate pork and potatoes with gourmet saffron and pancetta for extra flavor.
Ingredients:
  • 1.5kg chat potatoes, peeled, halved if large
  • 1 red onion, cut into wedges
  • 36.40 gm olive oil, plus 36.40 gm extra
  • 1/2 tsp saffron threads, soaked in 2 tbsp boiling water for 2 minutes
  • 375ml chicken stock
  • 200g thickly sliced flat pancetta, chopped
  • 6 French-trimmed pork cutlets
  • 125.00 ml chopped flat-leaf parsley leaves
Instructions:
  • Preheat your oven to 180°C. Combine potatoes, onions, oil, stock, saffron, and soaking liquid in a roasting pan. Don't forget to season generously.
  • In a large frypan over high heat, sizzle the pancetta in hot oil for 1-2 minutes until crispy. Then, using a slotted spoon, scatter the pancetta over the potatoes in the pan.
  • 1. Heat a frypan over high heat and sear the pork in batches for 1-2 minutes on each side until golden. 2. Place the seared pork on top of the potato mixture and bake for 40 minutes, or until the cutlets are golden and the potato is tender. 3. Sprinkle with parsley and serve.

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