Recipe from JML's Bubbles & Brunch event.
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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
