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Recipe

Rosemary pork cutlets with maple plums

Golden and crispy on the outside, tender and juicy on the inside, these divine crumbed pork cutlets are beautiful served with sweet maple glazed baked plums for a warming evening meal.

Oct 29, 2014 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Rosemary pork cutlets with maple plums
  • 750 gram new potatoes, halved
  • 4 pork loin cutlets, trimmed
  • 1/3 cup seasoned flour
  • 2 eggs, lightly whisked
  • 2 1/2 cup breadcrumbs
  • 2 tablespoon finely chopped fresh rosemary leaves
  • 8 small plums, scored around seeds
  • 2 tablespoon olive oil
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • oil, for shallow frying

Method

Rosemary pork cutlets with maple plums
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Bring a large saucepan of salted water to the boil. Par-boil potatoes, 7-8 minutes, until just tender. Rinse under cold water; drain well.
  • 3
    Meanwhile, place chops between 2 sheets baking paper. Using a mallet or rolling pin, pound to about 1cm thickness. Dust in flour, shaking off excess. Dip in egg, then press into combined breadcrumbs and half rosemary Chill 10 minutes.
  • 4
    Place potatoes in a baking dish with plums. Drizzle with oil. Sprinkle with remaining rosemary. Season. Splash plums with maple syrup and sprinkle cinnamon over. Bake 10-15 minutes, until potatoes are golden and plums are tender.
  • 5
    Heat oil in a large frying pan on high. Cook pork 2-3 minutes each side, until golden and cooked through. Drain on paper towel. Serve with potatoes and plums.

Notes

To make seasoned flour just add salt and pepper, mustard or herbs to plain flour.

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