Pork Cutlets With Apple & Plum Sauce

Prep Time
Cook Time
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"From Coles monthly magazine Oct.'16"

Original recipe yields 4 servings


  • Serving Size: 1 (475.4 g)
  • Calories 676.5
  • Total Fat - 28.8 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 164.2 mg
  • Sodium - 349.9 mg
  • Total Carbohydrate - 40.2 g
  • Dietary Fiber - 5.2 g
  • Sugars - 10.4 g
  • Protein - 64.9 g
  • Calcium - 80.9 mg
  • Iron - 3.9 mg
  • Vitamin C - 70.3 mg
  • Thiamin - 1.6 mg

Step 1

Heat a barbecue griller chargrill on medium-high .

Step 2

Brush corn with a little oil, cook, turning, for 8 minutes or until tender and transfer to a plate.

Step 3

Season pork cutlets and cook on the grill for 3 to 4 minutes each side or until cook through and transfer to a plate and cover with foil, setting aside for 5 minutes to rest.

Step 4

Meanwhile, heat 2 teaspoon of remaining oil in a frying pan over medium high heat and cook the apple, turning, for 3 to 4 minutes or until golden and then add the chilli, ginger and half the garlic and cook, stirring, for 1 minutes or until fragrant and then add the plum sauce and half the lemon juice and bring to the boil and then reduce heat to low and simmer for 1 minute or until sauce thickens slightly.

Step 5

Heat the remaining oil in a frying pan over high heat and add remaining garlic and Brussel sprouts, cut side down and cook for 1 to 2 minutes or until Brussel sprouts at lightly browned and then stir in remaining lemon juice and transfer to a bowl.

Step 6

Use a sharp knife to cut down the side of corn to remove kernels in long pieces.

Step 7

Add salad leaves to the Brussel sprout mixture and season to taste, tossing to combine.

Step 8

Place pork and apple on serving plates and drizzle with sauce and serve with salad and corn.

Tips & Variations

No special items needed.