Pork cutlets with sweet and sour glaze

Готовим Meat Pork cutlets with sweet and sour glaze

Tuck into these juicy pork chops drizzled with a sweet and sour glaze.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook potato and pumpkin in a saucepan of boiling water for 12 mins or until tender. Drain and return to the pan. Mash. Add butter and spring onion and stir to combine. Season. Keep warm.
  2. Meanwhile, combine honey, vinegar, rosemary, garlic and 1 tablespoon of the oil in a jug. Season. Heat remaining oil in a large frying pan over medium-high heat. Cook pork for 2 mins each side. Add honey mixture and simmer over medium-low heat for 6-8 mins or until pork is cooked through and sauce has thickened slightly.
  3. Divide mash among serving plates. Top with pork and spoon over the sauce. Serve with steamed green beans.

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600g brushed potatoes, peeled, chopped
500g Kent pumpkin, peeled, seeded, chopped
40g butter
2 spring onions, finely chopped
2 tbsp honey
1/3 cup balsamic vinegar
2 tsp rosemary, finely chopped
1 garlic clove, crushed,
1 1/2 tbsp olive oil
4 Coles Australian Pork Forequarter Cutlets
Steamed green beans, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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