Ingredients (Serves 10)
- 10 x 250g pork cutlets
- 5 peaches
- 80mls maple syrup
- Sea salt and cracked black pepper
- 50mls balsamic vinegar
- Baby basil leaves, to garnish
Peaches
- Remove stones from peaches and quarter. Place in a large bowl with maple syrup and a drizzle of olive oil. Season with pepper and toss gently to coat evenly. Transfer to a lined roasting tray and set aside for 30 minutes to allow the flavours to develop.
- Preheat oven to 250C. Bake peaches for 5 minutes until they form a dark caramelised colour. Remove and keep warm.
Pork
- Remove pork cutlets from fridge and let stand for 30 minutes.
- Preheat chargrill until hot. Brush cutlets lightly with olive oil and season generously. Grill for 3-4 minutes each side or until golden and grill marked. Remove from heat and allow to rest.
To serve
- Place cutlets on serving plates along with peaches and drizzle with a little balsamic. Garnish with basil leaves and serve immediately
Cost per plate approx $6.60*
