March 17, 2017
Dinner, Main Dish, Pork,
Chops, Fruit, Apple, Vegetables, Corn, Quick Meals, Weeknight Meals, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy more
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"From Coles monthly magazine Oct.'16"
Heat a barbecue griller chargrill on medium-high .
Brush corn with a little oil, cook, turning, for 8 minutes or until tender and transfer to a plate.
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.
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.
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.
Use a sharp knife to cut down the side of corn to remove kernels in long pieces.
Add salad leaves to the Brussel sprout mixture and season to taste, tossing to combine.
Place pork and apple on serving plates and drizzle with sauce and serve with salad and corn.
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