Pork cutlet with apple salad
8/7/2007
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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
Ingredients
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| 1 | Pork cutlet |
| 1 tsp | Balsamic vinegar |
| ½ tsp | Dijon mustard |
| 2 tsp | Olive oil |
| ½ | Granny smith apple |
| 1 tsp | Lemon juice |
| ¼ cup | Walnuts |
| 1 tbsp | Fresh parsley |
| 1 to taste | Salt & freshly ground pepper |
Directions
- 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.
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