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Sticky marmalade pork with winter slaw
Sticky marmalade pork with winter slaw
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Sweet winter slaw with raw swede complements sticky pork cutlets perfectly.
Ingredients:
  • 85g (1/4 cup) English breakfast marmalade
  • 60ml (1/4 cup) fresh orange juice
  • 60ml (1/4 cup) white wine vinegar
  • 17.70 gm Dijon mustard
  • 1 garlic clove, thinly sliced
  • 1/2 tsp caraway seeds
  • 1 (about 250g) swede, peeled, cut into matchsticks
  • 500g red cabbage, thinly sliced
  • 1/2 red onion, thinly sliced
  • 250.00 ml fresh continental parsley leaves
  • 4 pork cutlets, French-trimmed
  • 2 small radicchio, quartered
  • 36.40 gm extra virgin olive oil
  • 14.40 gm honey
Instructions:
  • In a jug, mix together the marmalade, orange juice, 1 tablespoon of vinegar, 2 teaspoons of mustard, garlic, and caraway seeds. Then, place the swede, cabbage, onion, and parsley in a large bowl.
  • 1. Preheat a large non-stick frying pan over medium heat. Spray the cutlets with oil and season them. Cook for about 5 minutes, or until they are nicely browned. Add the marmalade mixture and radicchio. Cook, turning the pork and radicchio once, for 4 minutes until the liquid becomes syrupy and the cutlets are fully cooked. Transfer the pork and radicchio to a plate and pour the sauce into a jug to keep warm.
  • In a hot pan with olive oil, briefly mix honey, vinegar, and mustard (be cautious of splattering). Season to taste. Toss with slaw and radicchio.
  • Plate the cutlets, radicchio, and slaw, then generously drizzle with the delectable marmalade sauce.

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