Rustic pork cutlets with sage, roast potatoes, and pickled onions

Ingredients

• 2 Pork loin cutlets (500 g)
• 500 g potatoes
• 2 serves pickled red onions
• 2 tbs olive oil (for potatoes)
• ¼ cup olive oil (for sage)
• 1 tbs ghee
• 2 tbs butter
• 4 tsp wholegrain mustard
• Handful of sage leaves
• Salt and pepper

Method

Prepare the pork:

Pat dry the pork cutlets with paper towels. Trim excess fat if needed, but leave a little for flavour. Season with salt and pepper. Let the cutlets rest at room temperature for 30 minutes.

Cook the potatoes:

Preheat the air fryer to 200c. Cut the potatoes into small/medium cubes, toss with 2 tablespoons olive oil, and season with salt and pepper.

Place the potatoes in the air fryer and cook for 20 minutes, turning halfway through, until golden and crispy.

Cook the pork:

Heat 1 tablespoon of ghee in a pan over medium-high heat. Place the pork cutlets in the pan, fat side down first, and render the fat until crisp, about 2 minutes.

Lay the cutlets flat and cook for 4 minutes each side or until cooked through. Add the butter the last minute of cooking and spoon it over the pork for added flavour. Set aside to rest.

Crisp the sage:

Heat ¼ cup of olive oil in a small frying pan over medium heat. Fry the sage leaves for a few seconds until crisp.
Transfer the sage to a paper towel lined plate, sprinkle with sea salt and set aside.

Serve:

Plate the pork cutlets alongside the roasted potatoes. Add a portion of pickled red onions for a tangy contrast. Garnish with the crispy sage leaves and serve with mustard on the side.

Nutrition