Savoury and sweet combine in a pork and peach recipe that features pork teamed with balsamic vinegar, fresh peaches and basil.

Coming in at approximately $6.60 per plate, the recipe serves 10.


10 x 250g pork cutlets
5 peaches
80ml 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.

3. 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.

4. To serve, place cutlets on serving plates along with peaches and drizzle with a little balsamic. Garnish with basil leaves and serve immediately