Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 teaspoons olive oil

  3. 1 red onion, finely chopped

  4. 2 garlic cloves, crushed

  5. 1 medium granny smith apple, peeled, coarsely grated

  6. 2 x 275g jars whole berry cranberry sauce

  7. 2 tablespoons red wine vinegar

  8. 4 whole cloves

  9. 1/3 cup currants

  10. olive oil cooking spray

  11. 4 (580g) pork cutlets, trimmed

  12. salad leaves, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium-low heat. Add onion and garlic. Cook, stirring occasionally, for 3 minutes or until onion is soft. Add apple. Cook, stirring often, for 2 minutes or until apple is soft.

  2. Add cranberry sauce, vinegar, cloves and currants. Cook, stirring often, until cranberry sauce is melted and mixture combined. Reduce heat to low. Simmer, stirring often, for 30 minutes or until mixture has thickened. Remove from heat. Allow to cool.

  3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook pork for 5 to 6 minutes each side or until browned and cooked through. Serve pork with relish and salad leaves.


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