Apricot Pork with Herb Crust
29 min·Australian
Apricot Pork with Herb Crust
Ingredients
- 2 tsp olive oil
- 4 (125g each) pork cutlets, trimmed
- 1/4 cup apricot jam
- 2/3 cup fresh multigrain breadcrumbs
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1/2 cup Chicken stock
- 4 (85g each) corn cobettes, steamed, to serve
Instructions
3 steps
- 1
Preheat oven to 190°C. Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.
- 2
Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.
- 3
Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden. Drizzle over dish juices. Serve with corn.
8 min
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
78cal