The accompanying tangy apple salad makes this a really different and tasty dish
On Monday evening I wanted to make something special for my husband's birthday dinner. I found this recipe in a magazine. It was simple to make and oh, so tasty.
Pork Cutlets with Apple Salad – Country Life March 2009
4 pork cutlets
2 T sweet soy sauce
1 bunch coriander, washed and finely chopped
2 T olive oil
2 Granny Smith apples, thinly sliced
2 spring onions
Coriander leaves, finely chopped
6 cherry tomatoes
¼ cup roasted peanuts, chopped
1 clove garlic, chopped
1 red chilli, deseeded and finely chopped
1 T brown sugar
Juice of a lime
1 T fish sauce
Place the pork in a shallow dish and drizzle with soy sauce.
Add the coriander and 1 tablespoon of the oil.
Toss to coat the pork.
Heat remaining oil in a large non-stick pan over medium heat
Add the pork cutlets and fry for about 2-3 minutes on each side
Remove from pan and set aside to rest while you make the salad
Whisk the garlic, chilli, sugar, lime juice and fish sauce together in a small bowl
Toss the apple in another bowl with lime juice
Add all the other salad ingredients
Pour dressing over and mix well
Serve immediately with pork cutlets
Note: I didn’t have spring onions and used onion rings instead.