Cranberry Almond-Crumbed Pork Cutlets
Created by ImPat on January 29, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #31356
Ingredients
- 600 grams pork cutlets (rind removed, 4 cutlets)
- Salt, to taste
- Pepper, to taste
- 2 slices (100 grams) wholegrain bread (torn)
- 1/4 cup almonds, natural
- 3 teaspoons olive oil
- 2/3 cup cranberry sauce
- 800 grams potatoes ( baby red potatoes, quartered)
- 400 grams green beans (trimmed)
- 2 tablespoons chopped fresh dill
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons Worcestershire sauce
How to Make
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Step 1: Season pork with salt and pepper.
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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.
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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.
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Step 4: Spread half the cranberry over one side of pork and sprinkle with crumbs.
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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.
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Step 6: Meanwhile, boil or microwave potatoes and beans, separately, until tender and toss potatoes with herbs and season.
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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.
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Step 8: Serve pork with sauce, potatoes and beans.
Nutritional Facts
- 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