Pork Cutlets

A cutlet is a chop off the loin, cut thick and left on the bone. The bone keeps the meat next to it juicy, and the fat edge bastes the cutlet as it renders. Take it to just done, with a faint blush of pink, and it eats juicy where a grey cutlet eats dry. One good cutlet is a serve, so a kilo is three to four. This is Australian pork.

Pan, grill or a hot oven. Stand the cutlet on its fat edge first for a minute to render it, then three to four minutes a side. Pork is done at 63°C in the centre after a three-minute rest; a faint pink is right. Give it the full rest before it is cut; it makes a real difference on a thick cutlet. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.