Peppered Pork Cutlet
Ingredients
- 2x Otway Pork cutlets (if possible not French trimmed)
- 1 tablespoon Dijon mustard (o taste for the sauce and a little for the cutlet)
- Cracked black pepper
- 1 tablespoon butter
- 1 teaspoon olive oil
- Sea salt
- Roast chicken sauce (see note)
Method
Bring the Otway Pork cutlet to room temp prior to cooking.
Lightly brush the mustard on one side of the pork cutlet and add your chosen amount of freshly cracked black pepper. (If you’re like Darren, LOTS)
Press the pepper firmly down into the mustard to ensure it’s cemented in place.
Add oil and butter to a pan on medium to high heat.
As the butter starts to bubble add the pork with the pepper side down and let it start to seal. Don’t be tempted to move it too soon. Season the unpeppered side with sea salt.
Gently see if the pork will move freely and if so gently flip it to the other side.
Add sea salt to the peppered side and cook on medium heat till done. This should only take a few minutes depending on the thickness of the pork.
Use a thermometer if you’re unsure. You’re looking for about 52°C the point where the meat hits the bone. Check this in a few spots down the bone as there will be a difference in tempurature.
As the butter foams spoon it over the peppered side of the cutlet.
Once temp has been reached let the pork rest for 5 minutes.
Slice and serve with roast chicken sauce.
Notes
For the roast chook sauce.
- Place the bones and trimmings from a roast whole chicken in a saucepan and cover with cold water.
- Add a little onion skin, fresh bay leaf, thyme and a little chopped carrot and bring to the boil.
- Simmer until you have the flavour you’re after then strain into a small saucepan.
- Bring back to the boil and reduce to desired consistency.
- Finish off the heat with a little butter, Dijon mustard and salt.
Darren O’Rourke
