Quality Assured pork cutlets with Cashel Blue and apricots, served with sweet potato wedges
Remember, when shopping always look for the Bord Bia Quality Mark.
This delicious dish from Bord Bia Bloom favourite, chef and TV presenter, Catherine Fulvio, is the ideal comfort food now that the evenings are getting darker.
Serves 4
- 4 large Quality Assured pork cutlets, ask your butcher to French trim
- Rapeseed oil, for frying
- Salt and freshly ground pepper to taste
For the stuffing
- 3 tablesp. “ready to eat” soft dried apricots, finely chopped
- 100g Cashel Blue cheese, diced
- 1 tablesp. chopped parsley
For the wedges
- 3 medium sweet potatoes, peeled and cut into wedges
- 1 tablesp. of mixed garlic powder, ground cumin and coriander
- Rapeseed oil
Sauce
- 4 tablesp. of your favourite tomato or red pepper relish
- 3 tablesp. white wine
- 12 rosemary sprigs (or cocktail sticks)
- Rapeseed oil, for frying
- Salt and fresh ground pepper to taste
Preheat the oven to 180°C/Fan 160°C/Gas mark 4.
Place the sweet potato wedges in a bowl, sprinkle over the seasoning, salt and pepper, drizzle with rapeseed oil and mix. Tip into a roasting pan and roast until golden, shake the pan from time to time.
In the meantime, mix the apricots and blue cheese in a bowl with the parsley. Drizzle with a little rapeseed oil. Using a sharp knife, make an incision or pocket in each cutlet. Season the pork both sides. Stuff the cutlets and secure with the rosemary sprig or cocktail stick.
Heat the oil in a frying pan and sauté the chops until browned both sides. Lower the heat and continue to cook until the juices run clear. Transfer the pork to a warm plate and allow to rest. Pour the wine into the frying pan and stir in the relish until heated through.
Serve the cutlets with the sweet potato wedges and drizzle over the sweet pepper relish sauce.
Remember, when shopping always look for the Bord Bia Quality Mark.
