Autumn is here, and if you’re looking to shake up your menu for the cooler weather this recipe is for you. A succulent pork chop is paired with a charred sweet potato and radish salad topped with a zesty balsamic vinegar dressing. Coming in at just $7 a serving, it’s sure to be a hit with your diners.

Ingredients (serves 10)

  • 10 x 250g pork cutlets
  • 60ml extra virgin olive oil
  • 60ml soy sauce
  • 3 cloves garlic, crushed
  • 40g brown sugar
  • 2.5g smoked paprika
  • 1g cayenne pepper

    Charred sweet potato
  • 5 small sweet potato, thinly sliced
  • 1 bunch radishes, thinly sliced
  • 1 bunch flat leaf parsley
  • 40ml extra virgin olive oil, extra
  • 20ml white balsamic vinegar

  1. Combine pork cutlets with remaining ingredients in a large bowl until fully coated. Cover and refrigerate for 2 hours or overnight.
  2. After marinating, remove pork cutlets from refrigerator and allow them to come to room temperature.
  3. Preheat a clean lightly oiled grill to medium high heat. Cook cutlets for 4-5 minutes each side, or until cooked, and are nicely charred. Remove and rest in a warm place.

    Sweet potato
  4. Chargrill sweet potato on cleaned grill for 5-7 minutes, turning occasionally until tender.

    To serve
  5. Gently combine sweet potato slices with radish and parsley leaves. Drizzle with olive oil and balsamic and toss to coat. Season.
  6. Serve pork cutlets with salad.