Pork cutlet with apple salad
1 pork cutlet 1 tsp balsamic vinegar ½ tsp Dijon mustard 2 tsp olive oil ½ Granny Smith apple, unpeeled, sliced with core removed 1 tsp lemon juice ¼ cup toasted walnuts 1 tbsp chopped
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|1 tsp||Balsamic vinegar|
|½ tsp||Dijon mustard|
|2 tsp||Olive oil|
|½||Granny smith apple|
|1 tsp||Lemon juice|
|1 tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
- Place pork cutlet in a dish. Whisk vinegar, mustard and olive oil in a bowl and pour over pork. Leave to marinate for 30 minutes.
- Meanwhile, make the apple salad by combining the sliced apple, lemon juice, toasted walnuts and chopped parsley. Season with salt and pepper.
- Heat a chargrill pan or frying pan. Add pork and cook for 4 minutes, then turn over and cook for 3 to 4 minutes or until browned on both sides and cooked to your liking, brushing with marinade occasionally. Serve topped with apple salad.
Tip: This dish can be served with mashed potato or kumara on the side. Spinach is also a good accompaniment to this meal.
This dish is best matched with
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