Pork Cutlets with Cherry Tomatoes and Blue Cheese
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.