Juicy, baked pork cutlets topped with a blueberry vino dressing that is sure to please! This quick weeknight meal paired with radicchio will add some sophistication to your dinner.
2 tbsp extra virgin olive oil
2 thick pork loin chops, bone in (about 200g each)
Salt and pepper
1 head of radicchio, cut into quarters
½ punnet of Driscoll's blueberries
1 tbsp vino cotto
2 sprigs of thyme
Preheat the oven to 180°C.
Remove the pork cutlets from the fridge 30 minutes - 1 hour before cooking to bring to room temperature.
Drizzle 1 teaspoon of oil over the pork and season with salt and pepper. Heat a large oven-safe pan over a medium-high heat and seal the pork for 1 minute on each side. Now add the thyme to the pan and place in the oven and cook for 8 minutes (time will vary depending on how thick your cutlets are).
In the meantime heat a grill pan oven a medium-high heat. Add the blueberries and heat for 20 seconds to just warm through then immediately place in a bowl.
Finish the dressing by adding vino cotto to the blueberries along with 1 tablespoon of olive oil. Crush with the back of the spoon. Season with salt and pepper and sprinkle over about ¼ of the thyme.
Drizzle 1 teaspoon of the oil over the radicchio quarters and season with salt and pepper. Chargrill in the grill pan for a minute on each side.
Remove the pork from the oven and rest for 2-3 minutes. Serve alongside the radicchio and drizzle over the dressing.
Recipe by: Justine Schofield, Everyday Gourmet
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