Autumn is here, and if you’re looking to shake up your menu for the cooler weather this recipe is for you. A succulent pork chop is paired with a charred sweet potato and radish salad topped with a zesty balsamic vinegar dressing. Coming in at just $7 a serving, it’s sure to be a hit with your diners.
Ingredients (serves 10)
- 10 x 250g pork cutlets
- 60ml extra virgin olive oil
- 60ml soy sauce
- 3 cloves garlic, crushed
- 40g brown sugar
- 2.5g smoked paprika
- 1g cayenne pepper
Charred sweet potato - 5 small sweet potato, thinly sliced
- 1 bunch radishes, thinly sliced
- 1 bunch flat leaf parsley
- 40ml extra virgin olive oil, extra
- 20ml white balsamic vinegar
Pork
- Combine pork cutlets with remaining ingredients in a large bowl until fully coated. Cover and refrigerate for 2 hours or overnight.
- After marinating, remove pork cutlets from refrigerator and allow them to come to room temperature.
- Preheat a clean lightly oiled grill to medium high heat. Cook cutlets for 4-5 minutes each side, or until cooked, and are nicely charred. Remove and rest in a warm place.
Sweet potato - Chargrill sweet potato on cleaned grill for 5-7 minutes, turning occasionally until tender.
To serve - Gently combine sweet potato slices with radish and parsley leaves. Drizzle with olive oil and balsamic and toss to coat. Season.
- Serve pork cutlets with salad.