Pork Cutlets with Romseco & Bitter Leaves

romesco-3

Pork Cutlets with Romseco & Bitter Leaves
From Stonesoup
serves 2

I don’t often cook fresh pork, but when I do I’m reminded how much I love it. Cutlets are great for entertaining because they always look impressive and are pretty much always nice and tender.

2 pork cutlets or other pork chops
1 tablespoon sherry or rice vinegar
1 witlof (belgian endive)
1 handful radicchio leaves
6-8 tablespoons romesco sauce (recipe here)

1. Heat a griddle plate, BBQ or frying pan on a very high heat.

2. Rub pork with a little oil and season. Cook pork for about 5 minutes on the first side.

3. Turn and cook for another 3-5 minutes or until the pork is cooked to your liking. If you’re not sure, take it off and chop into one to test.

4. Meanwhile, combine vinegar with 3 tablespoons extra virgin olive oil. Season. Finely slice witlof, lengthwise into large matchsticks. Toss in the dressing along with the radicchio.

5. When pork is cooked divide between 2 plates. Serve a little salad on the side and the romesco on top.

VARIATIONS
vegetarian – replace pork with slices of halloumi or fried eggs.

vegan – replace pork with large field or portabello mushrooms or thick slices of eggplant. The veg will take a little longer to cook.

different leaves – if you’re not into bitter greens feel free to use any salad leaves.

no sherry vinegar – replace with lemon juice or white wine vinegar.

different meat – try pork fillet, pork belly, lamb cutlets, veal cutlets, chicken thigh fillets or breasts.

pescetarian – replace pork with meaty fish such as swordfish, blue eye, tuna steaks or large green prawns (shrimp).

no time to make romesco? – use a good commercial aioli or make your own by mixing mayo with a finely crushed clove of garlic.

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