Name: Lemon and rosemary pork cutlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 pork loin cutlets, rind scored at 1cm intervals; 1/4 cup lemon juice; 1 tablespoon chopped rosemary leaves; 2 tablespoon olive oil; 2 teaspoon sea salt; 4 roma tomatoes, halved; 1/4 cup white wine; 3/4 cup cream; wilted spinach or kale, to serve

Ingredients

4 pork loin cutlets, rind scored at 1cm intervals

1/4 cup lemon juice

1 tablespoon chopped rosemary leaves

2 tablespoon olive oil

2 teaspoon sea salt

4 roma tomatoes, halved

1/4 cup white wine

3/4 cup cream

wilted spinach or kale, to serve

Method

1.In a shallow dish, combine pork, 2 tablespoons lemon juice, rosemary and half oil. Toss to coat; marinate 30 minutes.

2.Rub salt into pork rind using fingertips.

3.Heat remaining oil in a large frying pan on high. Stand pork chops upright in pan, fat down. Cook 2-3 minutes, until fat is very crisp and brown.

4.Place cutlets flat in pan. Reduce heat to medium; cook 3-4 minutes each side. Transfer to a plate. Cover with foil to keep warm.

5.Place tomatoes, cut side up, in pan. Season to taste; drizzle with remaining oil. Cook 1-2 minutes, until slightly softened. Remove to a plate.

6.Add wine to pan; cook 1 minute, stirring, until reduced by half (known as de-glazing). Stir in cream and remaining lemon juice; season to taste.

7.Serve pork drizzled with sauce; accompany with tomatoes and wilted spinach or kale.

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Ingredients

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