Name: Peppered pork cutlets with mustard crème and pickled cabbage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 large sweet potato (about 500gm), trimmed; 1 large garlic clove, crushed; 1 tbsp finely chopped thyme; 80 ml (⅓ cup) extra-virgin olive oil; 2 200gm pork cutlets, French-trimmed; Pickled cabbage; 150 gm red cabbage, thinly sliced on a mandolin; 1 beetroot, peeled and thinly sliced on a mandolin; 1 small golden shallot, thinly sliced on a mandolin; 1 tsp dry-roasted caraway seeds, coarsely crushed; 1 tbsp apple cider vinegar; 1 tbsp extra-virgin olive oil; 1 tbsp finely chopped dill; Mustard crème; 100 ml crème fraîche; 1 tbsp Dijon mustard; Finely grated zest of ½ lemon

Peppered pork cutlets are a reliable weeknight staple, especially when paired with something sharp to cut through their richness. Here, red cabbage and beetroot are quickly pickled with apple cider vinegar and caraway seeds, whose gentle aniseed notes complements the pork perfectly. Served alongside crisp sweet potato fries and a spoonful of mustard crème.

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Ingredients

1 large sweet potato (about 500gm), trimmed

1 large garlic clove, crushed

1 tbsp finely chopped thyme

80 ml (⅓ cup) extra-virgin olive oil

2 200gm pork cutlets, French-trimmed

Pickled cabbage

150 gm red cabbage, thinly sliced on a mandolin

1 beetroot, peeled and thinly sliced on a mandolin

1 small golden shallot, thinly sliced on a mandolin

1 tsp dry-roasted caraway seeds, coarsely crushed

1 tbsp apple cider vinegar

1 tbsp extra-virgin olive oil

1 tbsp finely chopped dill

Mustard crème

100 ml crème fraîche

1 tbsp Dijon mustard

Finely grated zest of ½ lemon

Method

Preheat oven to 220°C fan-forced. Cut sweet potatoes into 1cm-thick rounds, then cut into 1cm-thick chips. Combine garlic, thyme and 60ml olive oil in a large bowl. Add potatoes, toss to coat, then arrange on a large oven tray lined with baking paper (reserve marinade for pork), and roast, turning occasionally, until golden (30-35 minutes). Add pork and 2 tsp coarsely ground black peppercorns to reserved marinade, turn to coat and set aside to marinate (20 minutes).

Meanwhile, for pickled cabbage, combine all ingredients except olive oil and dill in a bowl, season and set aside, tossing occasionally, until lightly pickled (15 minutes). Add remaining ingredients just before serving; check seasoning.

For mustard crème, stir ingredients in a bowl to combine. Season.

Heat remaining oil in a large frying pan over high heat. Season pork all over, add to pan and cook until golden and just cooked through (4-6 minutes each side). Remove from pan and set aside to rest (5 minutes).

Divide pork, sweet potato chips and pickled cabbage among serving plates. Scatter with extra thyme and serve with mustard crème on the side.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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