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Recipe from JML's Bubbles & Brunch event.
Servings 4
Calories 734 kcal
Prep Time30 mins
Cook Time10 mins
Total Time40 mins

Ingredients
 

  • 30 g sugar
  • 15 g salt
  • 300 ml water
  • 4 2cm thick pork cutlets, boned, skinned
  • 2 tbsp olive oil

For the Salad

  • 2 Little Gem lettuces
  • 8 plum tomatoes
  • 1 small red onion, peeled and very finely sliced
  • 1 tsp Dijon mustard
  • 2 tbsp white wine or malt vinegar
  • 6 tbsp olive oil
  • 55 g Mozzarella cheese, grated
  • 1 pinch salt and freshly ground black pepper

Instructions
 

  • To create the brine, place the sugar, salt and water into the Grill Circle® saucepan. Bring to the boil and dissolve slowly, then cool.
  • Press the pork cutlets out with the back of a knife. Place the cutlets into a glass, ceramic or stainless steel bowl. Pour over the cold brine and mix well, then leave to marinate for 20-30 minutes.
  • In the meantime, make the salad and dressing. To prepare the salad, cut the lettuce heads into 3 or 4 wedges, then the same with the tomatoes. Mix the sliced red onion in a bowl with the mustard and vinegar, then add to the lettuce and tomatoes. Pour over the olive oil in a thin stream and mix well. Finally add the grated cheese, lightly mix and season well with salt and pepper.
  • When ready to cook, remove the chops from the brine and pat dry with a kitchen towel. Heat the Grill Circle® to a No.4 setting and then grill the chops for 3-4 minutes. Turnover, and cook for a further 2-3 minutes. Remove and rest covered with foil for 10 minutes. Serve the chops with the salad.
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Nutrition Facts
Juicy Pork Cutlets with Plum Tomato Salad
Amount per Serving
Calories
734
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.2
g
Cholesterol
 
134
mg
45
%
Sodium
 
1694
mg
74
%
Carbohydrates
 
37
g
12
%
Fiber
 
4
g
17
%
Sugar
 
33
g
37
%
Protein
 
47
g
94
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pork
Course JML, Main Course, Pork
Cuisine Summer
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