If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Teaspoons olive oil
4 Pork cutlets, trimmed
1/4 Cup apricot jam
2/3 Cup fresh multigrain breadcrumbs
1/4 Cup fresh flat leaf parsley, chopped
1/2 Cup reduced-salt chicken stock
4 Corn, cobettes (85g each, steamed)
Method
1. Preheat oven to 190°C Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.
2. Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.
3. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden.
To Serve: Drizzle dish juices over and serve with corn.
All photos taken by me unless otherwise stated.