Grilled pork cutlets

Votes: 3

Time: 30 min plus marinating time
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 566, total fat 32 G., saturated fats 5 G., proteins 38 G., carbohydrates 32 G., fiber 4 G., cholesterol 109 mg, sodium 980 mg, sugar 25 G.

Delight your guests with this fantastic flavor! Natural bone-in pork loin cutlets are marinated in a mustard marinade with apple cider vinegar and grilled for a deliciously flavorful and juicy dish. Serve with a homemade, savory-sweet apple-mango chutney. Leftover chutney can be stored in a sealed container in the refrigerator for up to a week. It's great with both pork and chicken.

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:

Grilled pork loin

1/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons apple juice
2 tbsp chopped fresh parsley + extra for serving
1 tsp lemon zest + 1 tbsp lemon juice (half a lemon)
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
2 cloves garlic, crushed
4 thick natural bone-in pork chops

Apple-mango chutney

1 tbsp. l. olive oil
Half a Vidalia onion, diced
1.5 cups fresh or frozen mango pieces
2 tablespoons apple juice
1 strip of lemon zest + 1 tbsp lemon juice (half a lemon)
1 tbsp. sugar
0.5 tsp ground cumin
2 apples, such as Gala or Pink Lady, peeled, cored and finely chopped
1 cinnamon stick

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, Vidalia onion, apples, mango, chutney sauce, apple juice, lemon zest, cumin, cinnamon

Cooking the dish according to the recipe:

In a medium bowl, combine the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, black pepper, and garlic. Place the pork chops in a baking dish or zip-lock bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
Apple-mango chutney:

Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until shimmering. Add the onion and cook until softened, 2–3 minutes. Add the mango, apple juice, lemon zest and juice, sugar, cumin, apples, and cinnamon stick. Cook over medium heat, stirring frequently and allowing the juices to evaporate, for 15–20 minutes. Remove the lemon zest and cinnamon stick before serving. Chutney can be stored in a tightly sealed container for up to a week..

Heat a grill pan over medium heat.
Grill the pork chops until a thermometer inserted into the thickest part of the meat registers 145°F (62°C), 4–5 minutes per side. Let the chops rest for 5 minutes before serving. Serve with chutney and chopped parsley.

Author of the recipe - Cordea Brown is a cooking show host.

Categories:

recipe / Calorie content of prepared meals / Pan / Summer dishes / Main courses / Meat