Photography: Richard Mortimer
Grilled pork cutlets with witlof and orange
By Suzanne Gibbs
From the September 2006 issue of
Australian Table magazine.
Subscribe here.
INGREDIENTS
¼ cup (60ml) olive oil
leaves of 1 rosemary sprig
4 pork cutlets, trimmed
12 baby potatoes, boiled, halved
2 witlof, leaves separated
2 oranges, peeled, segmented
METHOD
Combine 1 tablespoon of oil with rosemary leaves in a shallow dish. Add pork and turn to coat.
Heat 1 tablespoon of oil in a frying pan on medium. Add potato halves and cook for 8 minutes, tossing occasionally, until crisp and well browned.
Meanwhile, preheat a chargrill on high. Cook cutlets for 3 minutes each side, brushing several times with marinade, until browned but still a little pink inside. Cook for another minute on each side if you prefer well done. Season to taste.
Pile combined witlof and orange segments onto serving plates and drizzle with remaining oil. Top with a cutlet and spoon around potato to serve.
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