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I tagged this recipe to make as it sounded really yummy but I did not have any pork cutlets on hand so I made this with a pork loin which was delicious. I spread the jam over the loin and then topped it with the crumb mixture, placed it in an oven proof dish and poured the chicken stock in pan. I baked it for about 35 Min’s at 180 degrees C and it came out beautifully moist and tender. I loved the combination of the apricot jam with the crunchy topping for the pork and will look forward to trying this again with cutlets. To view original recipes please click here. I have made a few recipes by this chef and I have enjoyed them all so give it go.
Ingredients
2 Teaspoons olive oil
4 Pork cutlets, trimmed
1/4 Cup apricot jam
2/3 Cup fresh multigrain breadcrumbs
1/4 Cup fresh flat leaf parsley, chopped
1/2 Cup reduced-salt chicken stock
4 Corn, cobettes (85g each, steamed)
Method
1. Preheat oven to 190°C Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.
2. Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.
3. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden.
To Serve: Drizzle dish juices over and serve with corn.
All photos taken by me unless otherwise stated.
I made this to go with an apricot chicken recipe I was trying, this was excellent I did make with fresh ears of corn and just chopped the corn kernels off before cooking. I loved the buttery, crunch taste, of the corn, it was so moreish, then again my whole family love fresh corn. I can not comment on how this would turn out with frozen, only to say it would be tasty, but I think fresh is always best. If you want to read more reviews or view more photos please click Here.
Ingredients
3 tablespoons butter ( I used a little more.)
1 cup mushroom, sliced (I did about 220g)
1/4 cup green onion, choppped
10 ounces frozen corn, thawed and drained ( I used 4 large ears of corn and 
chopped kernels from them.)
1/4 teaspoon salt
1/8 teaspoon pepper
Method
1. Melt butter in a large pan.
2.Add mushrooms and cook uncovered over medium heat stirring occasionally until tender and slightly browned.
3.Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.
As I used fresh corn I cooked for about 10 Min’s and I added the green onions about 4 Min’s before the end of cooking.
All photos taken by me unless otherwise stated.
