Boneless pork cutlets with sweet and sour peppers

11 September 2006
Boneless pork cutlets with sweet and sour peppers


(serves four)

4 x 200g/7oz boneless pork cutlets (£1.25 per cutlet)
2 red peppers deseeded and diced (50p)
2 yellow peppers deseeded and diced (50p)
4tbs olive oil
1½tbs soft brown sugar (total 30p)
3tbs balsamic vinegar
Salt and pepper


Heat two tablespoons of the olive oil in a frying pan large enough to fit the four cutlets tightly.

Colour the cutlets on one side then turn over and finish cooking them in a preheated oven gas mark 9/250°C for about eight minutes.

In the meantime heat the remaining oil in a second frying pan add the peppers and season them. Keep frying for three to four minutes tossing occasionally then sprinkle with the sugar and cook for a further minute or two.

Finallly add the vinegar and allow to evaporate slightly. Check the cutlets. If they have produced some juices pour these into the pan of frying peppers and cook for a minute or two while keeping the cutlets warm.

When ready arrange the peppers on four warm serving plates with the pork cutlets and drizzle some of the sauce produced by the peppers on each plate.

Serve with boiled new potatoes or buttered Basmati rice and a crisp green salad.

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