Pork cutlets with sweet and sour glaze

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

Recipe «Pork cutlets with sweet and sour glaze» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.