Dinner ideas

Pork cutlets with chilli jam

Pork cutlets with chilli jamAustralian Women's Weekly
2H 30M


Chilli jam
Pork cutlets


1.To make chilli jam, heat the oil in a large heavy-based saucepan over a medium heat; add the seeds, turmeric and ginger. When the mustard seeds begin to pop, add the garlic, chilli and lemongrass; cook, stirring, until the garlic begins to colour. Add the remaining ingredients; bring to the boil. Reduce the heat to low and simmer, uncovered stirring occasionally, for about 2 hours or until the jam has thickened. Pour into a hot sterilised jar; seal while hot. Cool. Refrigerate.
2.Preheat the barbecue to medium.
3.Rub the cutlets with garlic, then brush with oil. Season well with salt. Barbecue the cutlets for about 7 minutes each side or until browned and cooked as desired. Transfer cutlets to a warm plate. Cover with foil; stand for 5 minutes.
4.Serve the pork cutlets with chilli jam.

Not suitable to freeze or microwave. The chilli jam recipe will make about 2 cups (500ml). It can be made a month ahead and kept refrigerated.


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