Pork Cutlets With Cherry & Thyme Sauce
Published 1st January, 2019
Cuisine: Australian / European Serves: 2
Preparation: 40 Mins Cooking: 30 Mins
Ingredients
- 2 Barossa Fine Foods pork cutlets
- 1 tbsp olive oil
- Sea salt & freshly ground black pepper
Sauce
- 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
Method
- Preheat the BBQ or grill pan, season the pork cutlets with sea salt, pepper, and a drizzle of olive oil.
- Cook the pork cutlets over medium heat for five minutes on one side, turn and cook for a further 4 minutes on the other side. Remove from heat and allow to rest for 2 minutes before serving.
- To make the sauce, in a small saucepan sauté the eschalots, garlic, and the thyme sprigs in the olive oil until transparent. Add the red wine, balsamic vinegar, and sugar.
- Allow to simmer gently until the sauce has reduced by half.
- Remove the thyme sprigs and add the cherries, then add the butter and gently whisk until the butter has melted.
- Serve the pork cutlets on plates and top with the sauce. Garnish with extra fresh thyme leaves and serve with a rocket salad.
where to find us
- Find Barossa Fine Foods pork cutlets at your local Barossa Fine Foods retail store in South Australia.
