Serves 8
27 min
Pork Cutlets with Currant Salsa
Recipe GLPR9868b11da245db
Tender pork cutlets are brushed with olive oil and seasoned with salt and pepper, then cooked to perfection. They're served alongside a bright, tangy salsa made with Dijon mustard, lemon juice, fresh parsley, plump currants, and crisp Granny Smith apple slices for a balance of savory and sweet flavors.
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Ingredients
4 pork cutlets (275g each), trimmed
1 tablespoon (approx.) olive oil, for brushing
sea salt
cracked black pepper
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon caster sugar
1 tablespoon olive oil
½ cup fresh flat-leaf parsley, finely chopped
2 tablespoons currants
1 Granny Smith apple, cored and thinly sliced
Directions
Pat the pork cutlets dry with paper towels. Brush both sides lightly with olive oil and season generously with sea salt and cracked black pepper.
Heat a large skillet or grill pan over medium-high heat. Once hot, place the pork cutlets on the surface and cook for 5–6 minutes per side until the internal temperature reaches 145°F. Remove from heat and set aside to rest for a few minutes.
While the pork is cooking, prepare the salsa: In a small bowl, whisk together the Dijon mustard, lemon juice, caster sugar, and 1 tablespoon of olive oil until well combined.
Fold the chopped parsley, currants, and thinly sliced Granny Smith apple into the mustard mixture. Toss gently to coat and let sit for 1–2 minutes to allow the flavors to meld.
Transfer the rested pork cutlets to a serving platter and top or serve alongside the currant salsa. Serve immediately while the pork is warm.
