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


  1. 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.
  2. Preheat oven to 250C. Bake peaches for 5 minutes until they form a dark caramelised colour. Remove and keep warm.


  1. Remove pork cutlets from fridge and let stand for 30 minutes.
  2. 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

  1. 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*