Pork Cutlets | Bunbury Farmers Market

Porky pigs with figs

Ingredients:
6 pork cutlets
6-8 figs sliced thick

Marinade:
6 tablespoons oil
6 tablespoons tomato sauce
3 tablespoons maple syrup
3 tablespoons paprika

Method:
Whisk marinade together in a bowl & pour over the pork. Allow to marinate for approximately 2 hours. Place pork in a lined ovenproof dish & pour the excess marinade over the top. Place the cut figs on top of the pork & cover with alfoil. Cook in the oven at 180° for 20 minutes. Turn pork over & cook uncovered for a further 15-20 minutes or until they are cooked to your liking. Serve with steamed veggies.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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Mary’s Summer Days Pork Chops

Ingredients:
4 pork cutlets
½ a pineapple, cut into chunks
¼ cup of mint, chopped
½ bottle Ebisu premium sauce
Salt
½ red chilli, finely chopped (optional)

Method:
Mix together pineapple, mint and Ebisu sauce. Mix 2/3 of this mixture with the pork cutlets in a glass, ceramic or plastic tub reserving the other 1/3 to make a sauce. Marinate chops in the fridge for 6 hours, or preferably overnight.

Put the pork and marinade into a foil lined oven dish, sprinkle with salt and chilli and place in a preheated 180° oven. Cook for 15 minutes then remove from the oven, flip the cutlets over and return to the oven for another 10 minutes or until cooked through. Meanwhile, pour the reserved 1/3 of sauce into a pan and reduce slightly over low heat. Serve the cutlets with Asian greens, our apple coleslaw or slices of fresh pineapple on the side.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: