Pork cut­lets with roast plums

Australian Women’s Weekly NZ - - Contents -

SERVES 4 PREP AND COOK TIME 50 MIN­UTES

600g blood plums, halved, stones re­moved 2 medium (340g) red onions, cut into eighths 4 cloves gar­lic, bruised ½ cup (125ml) shao hs­ing (Chi­nese cook­ing wine) or dry sherry 1 tea­spoon Chi­nese five-spice pow­der ¼ cup (60ml) maple syrup 1 ta­ble­spoon ex­tra vir­gin olive oil 4 (1kg) pork cut­lets steamed Asian greens, to serve

1 Pre­heat oven to 200°C (180°C fan-forced). Line a roast­ing dish with bak­ing paper. 2 Put the plums, onion and gar­lic into the pre­pared dish. Com­bine the wine and spice in a small bowl; pour over plums. Roast for 40 min­utes. Trans­fer to a serv­ing dish and driz­zle with the maple syrup. 3 Mean­while, heat a grill plate over high heat. Rub the oil over the cut­lets; sea­son with sea salt and freshly ground black pep­per. Cook the cut­lets for 2-3 min­utes on each side or un­til they are golden brown. Trans­fer cut­lets to a clean oven tray; roast for 5 min­utes or un­til just cooked through. 4 Serve cut­lets with roast plum mix­ture and steamed greens, if de­sired.

Not suit­able to freeze or mi­crowave.

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