Cook pork cutlets the way you cook a good steak. Brown them hard, baste them with butter, then let them rest.
From the shop
Start with 1 kg of pork cutlets, about four cutlets. Pork scotch fillet steaks cook the same way in the same butter.
Rest pork cutlets for 5 minutes, the same as a steak. If you cut them straight away, the juice runs out onto the board.
Ingredients
- 4 pork cutlets, about 250 g each
- 1 tbsp olive oil
- 40 g butter
- 2 garlic cloves, crushed
- 3 sprigs thyme
- Salt and cracked black pepper
Buy the cuts for this recipe
Pork Cutlets$28.99per kilogram
Pork Scotch Fillet$19.99per kilogram
Method
- Pat the cutlets dry with paper towel. Cut into the fat on the edge in three places so the cutlets stay flat. Season both sides.
- Heat a large heavy frying pan over medium high heat for 1 minute. Add the oil. Use two pans if one does not fit all four cutlets.
- Lay the cutlets in the pan. Cook for 4 minutes without moving them. Turn and cook for 3 minutes more.
- Turn the heat down to low. Add the butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the cutlets for 2 minutes.
- Check the thickest part, away from the bone, with a thermometer. Take the cutlets off at 63°C.
- Rest the cutlets on a warm plate for 5 minutes. Pour the pan butter over the top.
Serve it
Serve with mashed potato and green beans, with the garlic butter spooned over.