Barbecued honey mustard pork cutlets

Sweet and tangy pork cutlets - a great barbecued dish for the summer season.

  • 55 mins cooking
  • Serves 4
  • Print


Barbecued honey mustard pork cutlets
  • 4 pork cutlets (940g)
  • 2 tablespoon peanut oil
  • 2 tablespoon honey
  • 2 tablespoon dijonnaise
  • 60 gram mixed salad leaves
  • 1 pear (330g), unpeeled, cut into long thin strips


Barbecued honey mustard pork cutlets
  • 1
    Combine pork, oil, honey and dijonnaise in large bowl; season to taste.
  • 2
    Cook pork on heated oiled grill plate (or grill or barbecue).
  • 3
    Place salad leaves and pear in medium bowl; toss gently to combine.
  • 4
    Serve pork with salad.


We used red sensation pears to add colour to the dish. They have a distinctive red and gold tone and a sweet, buttery flesh. Pork loin chops are also suitable for this recipe. If you have time, you can marinate the cutlets, covered, in the refrigerator, for 2 hours or overnight.

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