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Pork Cutlets With Cherry & Thyme Sauce

Published 1st January, 2019

Cuisine: Australian / European   Serves: 2

Preparation: 40 Mins   Cooking: 30 Mins


  • 2 Barossa Fine Foods Pork Cutlets
  • 1 tbls Olive Oil
  • Sea salt & Freshly ground black pepper


  • 1 tsp Olive Oil
  • 2 Eschalots, finely chopped
  • 1 clove Garlic, finely chopped
  • 4 Sprigs Thyme + extra for garnish
  • 1 cup Cherries, pitted
  • 1 ½ cups Red Wine
  • 1 tbls Balsamic Vinegar
  • 1 tbls Raw Sugar
  • 2 tbls Butter, cold


  1. Preheat BBQ or grill pan, season Pork Cutlets with sea salt, pepper & a drizzle of olive oil.
  2. Cook Pork cutlets over a medium heat for five minutes on one side, turn & cook for a further 4 minutes on the other side, remove from heat and allow to rest for 2 minutes before serving.
  3. To make the sauce, in a small saucepan sauté the eschalots, garlic and the thyme sprigs in the olive oil till transparent, add the red wine, balsamic vinegar & sugar.
  4. Allow to simmer gently until the sauce has reduced by half.
  5. Remove the thyme sprigs & add the cherries, add the butter and gently whisk until the butter has melted.
  6. Serve the Pork cutlets on plates & top with the sauce, garnish with the extra fresh thyme leaves, serve with a rocket salad.