Pork Cutlet w/ Crushed Garden Peas & Red Pepper Relish
This is a delicious pork cutlet recipe by Chef Gerald Mirey. It’s an easy recipe to follow, with the exception of the jus (sauce), which is rather sophisticated.
While the jus is super yummy, if you’re short on time or ingredients you can always skip that part and replace it with the sauce of your choice. Enjoy!
Pork Cutlet w/ Crushed Garden Peas & Red Pepper Relish
Ingredients
- 300 g pork cutlet x2, French trimmed
- 250 grams garden peas
- 1/4 bunch mint chopped leaves, keep stalks
- 100 grams butter
- 4 red pepper cut into strips
- 1 large white onion sliced
- 2 whole cloves garlic sliced
- 2 tablespoons caster sugar
- 1 red chilli deseeded
- 100 milliliters chicken jus
FOR THE JUS
- 1 kilogram chicken wings
- 6 shallots peeled and chopped
- 1 bouquet garni thyme, rosemary and bay leaves
- 300 milliliters white wine
- sea salt
- 1.5 liter chicken stock
- 1 head garlic
Instructions
For the Pork
- Sear the seasoned pork cutlet till nice golden brown colour. Place the cutlet into a roasting tray and place in the oven for 15-20 minutes. Enough to cook through but keep the meat juicy.
- Remove the cutlet onto a rack to allow the meat to rest.
- Place a large spoon of minted crushed peas on plate, place the cutlet on the same plate top with the relish, drizzle the jus around it.
For the Peas
- Pre heat your oven to 200 degrees Celsius.
- Bring water to boil in a saucepan and salt to taste, add butter, mint stalks and the peas.
- Cook for 5 minutes.
- When boiled, crush the peas with a fork, add chicken jus till consistency required.
For the Relish
- Melt the butter in the pan and gently fry the garlic and onions for 5 minutes, being careful not to colour either.
- Add the red peppers stripes and the sugar to the pan (it works just as well to add honey).
- Place parchment paper on top and cook slowly for 10 minutes. All ingredients will cook into their own juice to maximise the flavour.
For the Jus
- Roast the chicken wings at 190 °C/ 375° F for 1 hour, or until cooked through.
- Deglaze white wine in a saucepan by adding 300ml (1 ⅓ cup) of wine into a hot ban pan, bring to boil, lower heat and stir until syrupy.
- Place the wings in a separate saucepan with 1.5ltrs water, shallots, garlic, add deglazed white wine.
- Reduce this by half.
- Add chicken stock and thyme, rosemary and bay leaves.
- Bring to the boil and reduce by half.
- Strain off the liquid and reduce again until desired consistency.
Notes
Tried this recipe?Let us know how it was!
