Spiced pork cutlets are perfect with sweet nectarine relish.
- Preheat the oven to 180C.
- Combine mustard and 1 tablespoon of the honey in a small bowl. Brush pork cutlets with the marinade and set aside.
- Bring a pan of salted water to the boil, add the nectarines and cook for 20-30 seconds, depending on the ripeness. Remove and refresh in iced water. Remove the skin and stones from the nectarines, then discard. Roughly chop the flesh.
- Heat 1 tablespoon of oil in a saucepan over low heat, add onion and cook, stirring occasionally, until soft. Add nectarine flesh, vinegar, sugar, mustard seeds and remaining honey, then season. Cook, stirring occasionally, for 10 minutes or until thickened. Stir in coriander and set aside.
- Add remaining tablespoon of olive oil to a large frypan or brush over a barbecue. Cook pork over medium heat for 2-3 minutes each side to brown, then transfer to the oven for a further 5 minutes or until cooked through.
- Serve cutlets with the nectarine chutney, salad leaves and steamed rice.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set