Cranberry Almond-Crumbed Pork Cutlets
January 29, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (542.2 g)
- Calories 595.3
- Total Fat - 18.9 g
- Saturated Fat - 5.2 g
- Cholesterol - 72.6 mg
- Sodium - 1028.7 mg
- Total Carbohydrate - 71.9 g
- Dietary Fiber - 9.9 g
- Sugars - 23.7 g
- Protein - 37 g
- Calcium - 205 mg
- Iron - 5.1 mg
- Vitamin C - 26.4 mg
- Thiamin - 0.3 mg
Season pork with salt and pepper.
Process bread and almonds in a food processor to form large crumbs and then transfer to a bowl and drizzle over oil and toss to combine.
Heat an oiled, large, ovenproof frying pan over a high heat and add pork and cook for about 1 minute on each side, or until browned and then remove pan from heat.
Spread half the cranberry over one side of pork and sprinkle with crumbs.
Transfer pan to a hot oven (200C) and cook for about 8 to 10 minutes, or until crumbs are browned and pork is cooked to your liking.
Meanwhile, boil or microwave potatoes and beans, separately, until tender and toss potatoes with herbs and season.
Remove pork from pan and add remaining cranberry, Worcestershire sauce and 2 tablespoons water to pan with any pork cooking juices and bring to boil, stirring and season.
Serve pork with sauce, potatoes and beans.
Tips & Variations
No special items needed.