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Redcurrant and rosemary pork cutlets
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients:
  • 4 large pork cutlets
  • olive oil cooking spray
  • 125.00 ml redcurrant jelly (see note)
  • 40.00 ml red wine vinegar
  • 40.00 ml fresh rosemary, roughly chopped
  • Steamed chat potatoes, to serve
  • Green beans, to serve
Instructions:
  • Preheat a spacious non-stick pan over medium heat. Coat both sides of the pork with oil and generously season with salt and pepper.
  • Sear two cutlets at a time for 5 minutes per side until beautifully golden and cooked through. Transfer to a plate, cover, and keep cozy.
  • Combine redcurrant jelly, vinegar, rosemary, salt, and pepper in a frying pan. Stir over medium heat until it bubbles. Reduce heat, add the cutlets, and simmer for 5 minutes until heated through.
  • Transfer the succulent pork to individual plates and generously ladle the flavorful sauce on top. Pair this delightful dish with a side of roasted potatoes and crisp green beans.

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