Pork Cutlets with Cherry Tomatoes and Blue Cheese
Photography by Vanessa Wu.
Serves: 4
INGREDIENTS
4 free-range pork chops
olive oil
knob of butter
4 spring onions, thinly sliced, green and white parts
1 clove garlic, crushed
1⁄2 punnet cherry tomatoes
2 large handfuls spinach or rocket
100 grams blue cheese or other melting cheese such as mozzarella or brie
METHOD
Preheat the oven to 180°C.
Pork: Heat a little olive oil and butter in a large, ovenproof sauté pan. Season the pork and cook on both sides for 2 minutes. Transfer to the oven and cook for 6-8 minutes, depending on their thickness. Remove to a plate and cover loosely to keep warm. Do not wipe out the sauté pan.
Turn the oven grill to its highest setting.
Add the spring onions, garlic and tomatoes to the pan and cook until the tomatoes have just started to soften. Add the spinach and turn to wilt. Season. Tip into a bowl.
Place the pork back in the pan and top with the tomato mixture and any resting juices. Crumble over the cheese and place under the grill for 2 minutes, or until golden and bubbling.
To serve: Place a pork chop on each serving plate and spoon over the pan juices. Serve with your favourite potato dish and a salad.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!