Pork cutlets with roast plums

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.