Name: Pork with beetroot chutney
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 small (275g) beetroots, trimmed, peeled, chopped; 2 medium_piece fresh ginger, peeled, chopped; 1 medium red onion, chopped; 1/3 cup white balsamic; 1/3 cup firmly packed brown sugar; 1 tablespoon vegetable or olive oil; 4 pork cutlets, trimmed; steamed chat (baby) potatoes, to serve; green beans, to serve; 2 tablespoon chopped flat-leaf parsley

Pork with beetroot chutney

This beautiful dish is quick, tasty and packed full of goodness, perfect for a mid-week dinner with the family. Prepare a sweet, homemade beetroot chutney to be served with a wonderfully tender pork cutlet and steamed potatoes.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

6 small (275g) beetroots, trimmed, peeled, chopped

2 medium_piece fresh ginger, peeled, chopped

1 medium red onion, chopped

1/3 cup white balsamic

1/3 cup firmly packed brown sugar

1 tablespoon vegetable or olive oil

4 pork cutlets, trimmed

steamed chat (baby) potatoes, to serve

green beans, to serve

2 tablespoon chopped flat-leaf parsley

Method

1.In a food processor, process beetroot, ginger and onion until finely chopped (don’t overprocess). Transfer to a microwave-safe bowl. Add balsamic and sugar, stir to combine. Cover with plastic food wrap. Microwave on high in 3-minute bursts, stirring, until cooked. Remove from microwave. Stand 10 minutes.

2.Heat oil in a large frying pan over moderately high heat. Add pork. Cook 3-4 minutes each side, or until cooked. Transfer to a heatproof plate. Cover with foil. Rest 5 minutes.

3.Place potatoes, beans and pork on serving plates. Top with beetroot chutney. Serve sprinkled with parsley.

Make ahead: cook chutney up to 2 days ahead. Keep covered, in the fridge. Reheat in microwave before serving. You could use chicken breast fillets or chicken tenderloins instead of pork. Cooking time will vary. Save time: try a bought beetroot dip instead of making chutney.
Note

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Ingredients

Method

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