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Ingredients

4 large pork cutlets
2 tablespoons olive oil
1 lemon, rind finely grated
1/4 cup lemon juice
1 tablespoon balsamic vinegar
3 Granny Smith apples, peeled, cored
1 cup water
1/3 cup sultanas
2 tablespoons rosemary leaves, finely chopped
250g baby carrots, steamed
Mixed salad leaves, to serve

Method

Step 1 Place pork into a ceramic ovenproof dish in a single layer. Combine oil, lemon rind, lemon juice, vinegar, and salt and pepper in a jug. Drizzle over pork. Turn to coat. Cover. Refrigerate for 30 minutes.
Step 2 Preheat oven to 200°C. Remove cover. Bake cutlets for 25 minutes or until cooked through.
Step 3 Meanwhile, roughly chop apples. Place apples and water into a small saucepan over medium heat. Cook, uncovered, for 5 minutes or until water comes to the boil. Reduce heat to low. Simmer for 10 minutes or until apples are soft. Add sultanas and rosemary. Cook for a further 4 minutes. Season with salt and pepper. Remove from heat.
Step 4 Serve cutlets with apple sauce, baby carrots and salad.

Lemon marinated pork cutlets

How to make Lemon marinated pork cutlets

Ingredients

Method