Cranberry Almond-Crumbed Pork Cutlets

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Season pork with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

Spread half the cranberry over one side of pork and sprinkle with crumbs.

Step 5

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.

Step 6

Meanwhile, boil or microwave potatoes and beans, separately, until tender and toss potatoes with herbs and season.

Step 7

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.

Step 8

Serve pork with sauce, potatoes and beans.

Tips & Variations


No special items needed.

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