recipes
BBQ Pork Cutlets with Caramelised Apple
Pork chops are barbecued and served with slices of caramelised apples and buttery corn cobs.
serves 4
10 min prep
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ingredients
| 4 trimmed pork cutlets Olive oil, for brushing Fresh thyme leaves, for sprinkling and garnishing 2 large Granny Smith apples, cored and cut into 1 cm thick slices 30g butter, melted 3 teaspoons brown sugar 1 tablespoon olive oil ½ teaspoon fresh thyme leaves 1 teaspoon mild curry powder 1kg pack frozen Birds Eye Corn Cobs, thawed 30g butter, extra, melted |
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instructions
step 1
Brush pork cutlets with olive oil on both sides and season with salt, pepper and thyme leaves. Cook on BBQ until cooked to your liking. Remove and cover with foil, rest for 5 minutes.
step 2
Meanwhile combine apples, butter, brown sugar, oil, ½ teaspoon thyme leaves and curry powder in a bowl. Cook apples on a BBQ over medium heat, turning once, until softened and just caramelised. Transfer to a bowl, cover and keep warm. Wipe BBQ clean.
step 3
Coat Birds Eye Corn Cobs in extra melted butter and cook on BBQ over medium heat until nicely browned, turning occasionally. Remove and keep warm.
step 4
To serve; spoon caramelised apple onto serving plate and top with cooked pork cutlet, corn cobs and reserved cooking juices from apples and pork. Garnish with thyme.
recipe tip
- Have apples pre sliced and fully immersed in water. Use your favourite pork cut for this recipe, such as pork fillet or loin chops.
- Thaw Birds Eye Corn Cobs in the refrigerator the night before required.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2730kJ (652Cal) | 558kJ (133Cal) |
| Protein | 37.3g | 7.6g |
| Fat - Total | 27.8g | 5.7g |
| - Saturated | 11.5g | 2.3g |
| Carbohydrate | 57.8g | 11.8g |
| - Sugars | 21.0g | 4.3g |
| Dietary Fibre | 10.3g | 2.1g |
| Sodium | 209mg | 43mg |
| Potassium | 1220mg | 249mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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BBQ Pork Cutlets with Caramelised Apple
BBQ Pork Cutlets with Caramelised Apple
Pork chops are barbecued and served with slices of caramelised apples and buttery corn cobs.
ingredients
4 trimmed pork cutlets
Olive oil, for brushing
Fresh thyme leaves, for sprinkling and garnishing
2 large Granny Smith apples, cored and cut into 1 cm thick slices
30g butter, melted
3 teaspoons brown sugar
1 tablespoon olive oil
½ teaspoon fresh thyme leaves
1 teaspoon mild curry powder
1kg pack frozen Birds Eye Corn Cobs, thawed
30g butter, extra, melted
instructions
step 1
Brush pork cutlets with olive oil on both sides and season with salt, pepper and thyme leaves. Cook on BBQ until cooked to your liking. Remove and cover with foil, rest for 5 minutes.
step 2
Meanwhile combine apples, butter, brown sugar, oil, ½ teaspoon thyme leaves and curry powder in a bowl. Cook apples on a BBQ over medium heat, turning once, until softened and just caramelised. Transfer to a bowl, cover and keep warm. Wipe BBQ clean.
step 3
Coat Birds Eye Corn Cobs in extra melted butter and cook on BBQ over medium heat until nicely browned, turning occasionally. Remove and keep warm.
step 4
To serve; spoon caramelised apple onto serving plate and top with cooked pork cutlet, corn cobs and reserved cooking juices from apples and pork. Garnish with thyme.
serves 4 10 min prep recipe tip
- Have apples pre sliced and fully immersed in water. Use your favourite pork cut for this recipe, such as pork fillet or loin chops.
- Thaw Birds Eye Corn Cobs in the refrigerator the night before required.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au