Natural pork cutlets with onions and grilled tomatoes

Votes: 1

How to Make - Natural Grilled Pork Cutlets with Onions and Tomatoes

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 439, total fat 20 G., saturated fats 6 G., proteins 37 G., carbohydrates 11 G., fiber 1 G., cholesterol 102 mg, sodium 347 mg, sugar 0 G.

Bone-in pork loin cutlets are tender and quick to prepare, perfect for both everyday and festive meals. They're perfect for grilling. Pre-soak the meat in a brine made with equal parts salt and brown sugar, mixed with water. Just 10 minutes will ensure the meat is juicy and flavorful. While grilling, brush it with barbecue sauce, which is cooked right there on the coals. Serve the pork cutlets, coated in a delicious crispy crust, with grilled tomatoes and onion slices in barbecue sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural pork cutlets on the bone (200-280 g each), trim off excess fat
0.5 cup brown sugar
0.5 cups bourbon or apple cider
1/4 cup apple cider vinegar
2 tsp Worcestershire sauce
3 cloves garlic, crushed
1 tbsp. chopped peeled ginger root
1 medium onion, sliced into 1cm thick circles.
2 medium oxheart tomatoes, halved horizontally
1 tbsp. vegetable oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, apple cider, bourbon, ginger root, salad tomatoes, barbecue sauce

Cooking the dish according to the recipe:

Prepare the grill for indirect heat. For a gas grill: Preheat to medium-high, then turn off the burners on one side and reduce the heat on the other burners to medium-low. For a charcoal grill: Once the coals have burned down and are covered with ash, move them to one side.
In a large bowl, combine 1/4 cup salt, 1/4 cup brown sugar, and 3 cups warm water. Add the pork and let sit for 10 minutes.

BBQ sauce

Meanwhile, combine the bourbon, vinegar, Worcestershire sauce, remaining 1/4 cup brown sugar, garlic, and ginger in an ovenproof saucepan. Place over direct heat, bring to a simmer, then remove from the grill.

Grill the onions and tomatoes over direct heat until charred, about 3 minutes per side for the tomatoes and 4-5 minutes per side for the onions. Add to the pan, then return the pan to the grill and simmer until the sauce thickens, about 15 minutes more.
Remove the patties from the brine and pat dry. Brush with vegetable oil and grill over direct heat for 2-3 minutes per side. Transfer to the cooler side of the grill and grill for another 3-4 minutes per side, brushing with barbecue sauce. Serve the pork with the remaining sauce and vegetables.

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