Cranberry Almond-Crumbed Pork Cutlets
Recipe: #31356
January 29, 2019
Categories: Beans, Chops, Potatoes, Oven Roast, No Eggs, Non-Dairy, Green Beans, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.