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Pork Cutlet w/ Crushed Garden Peas & Red Pepper Relish
4.9 from 144 votes

Pork Cutlet w/ Crushed Garden Peas & Red Pepper Relish

This Pork Cutlet with Crushed Garden Peas and Red Pepper Relish features tender pork cutlets seared to a golden finish and baked to juicy perfection. The minted garden peas are softened and crushed, creating a lightly textured base enriched with chicken jus, while the red pepper relish brings a sweet, soft contrast with slowly cooked red peppers, garlic, and onions. Together, these components balance savory, sweet, and fresh herb flavors in a composed main dish ideal for a refined dinner.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 30 mins
Servings: 2 servings
Course: Main Course
Cuisine: French

Ingredients

  • 300 g pork cutlet x2, French trimmed
  • 250 grams garden pea
  • 1/4 mint chopped leaves, keep stalks, bunch
  • 100 grams butter
  • 4 red pepper cut into strips
  • 1 white onion sliced, large
  • 2 garlic sliced, whole cloves
  • 2 tablespoons caster sugar
  • 1 red chili pepper deseeded
  • 100 milliliters chicken jus
FOR THE JUS
  • 1 kilogram chicken wings
  • 6 shallot peeled and chopped
  • 1 bouquet garni thyme, rosemary and bay leaves
  • 300 milliliters white wine
  • salt sea salt
  • 1.5 liter chicken stock
  • 1 head garlic

Instructions

For the Pork
    Cup of Yum
  1. Sear the seasoned pork cutlet till nice golden brown colour. Place the cutlet into a roasting tray and place in the oven for 15-20 minutes. Enough to cook through but keep the meat juicy.
  2. Remove the cutlet onto a rack to allow the meat to rest.
  3. Place a large spoon of minted crushed peas on plate, place the cutlet on the same plate top with the relish, drizzle the jus around it.
For the Peas
  1. Pre heat your oven to 200 degrees Celsius.
  2. Bring water to boil in a saucepan and salt to taste, add butter, mint stalks and the peas.
  3. Cook for 5 minutes.
  4. When boiled, crush the peas with a fork, add chicken jus till consistency required.
For the Relish
  1. Melt the butter in the pan and gently fry the garlic and onions for 5 minutes, being careful not to colour either.
  2. Add the red peppers stripes and the sugar to the pan (it works just as well to add honey).
  3. Place parchment paper on top and cook slowly for 10 minutes. All ingredients will cook into their own juice to maximise the flavour.
For the Jus
  1. Roast the chicken wings at 190 °C/ 375° F for 1 hour, or until cooked through.
  2. Deglaze white wine in a saucepan by adding 300ml (1 ⅓ cup) of wine into a hot ban pan, bring to boil, lower heat and stir until syrupy.
  3. Place the wings in a separate saucepan with 1.5ltrs water, shallots, garlic, add deglazed white wine.
  4. Reduce this by half.
  5. Add chicken stock and thyme, rosemary and bay leaves.
  6. Bring to the boil and reduce by half.
  7. Strain off the liquid and reduce again until desired consistency.

Notes