Cooking Time Prep time 5 mins
15 gm Butter
1Onion, finely diced
100 ml Chicken Stock
20 gmGreen peppercorns, coarsely ground in a mortar and pestle
4 French-cut pork cutlets (about 220gm each)
100 ml Apple Juice
30 gm Caster Sugar
2 Granny Smith Apples, diced
10 gm Butter
1 tsp.Thyme Leaves
8 Small Leeks, trimmed, washed well
40 ml Olive Oil
Heat butter in a small saucepan over medium heat, add Onion and green peppercorns, stir occasionally until tender (2-3 minutes).
Pour in Stock, simmer until a thick paste forms (2-3 minutes).
Cool, brush onto pork cutlets and marinate for 1 hour.
Meanwhile, for Apple compote, simmer apple juice and sugar, simmer until reduced by half (2-3 minutes).
Add apple, thyme and butter, simmer until apple breaks down (5-6 minutes).
Cover and keep warm.
For grilled leeks,
Wrap leeks in foil and char-grill, turning occasionally, until tender (6-8 minutes). Remove foil, discard outer blackened layer of leeks, brush with extra-virgin olive oil, season to taste with smoked sea salt and char-grill until marked (1-2 minutes). Keep warm.
Grill cutlets, turning occasionally, until just cooked through (5-6 minutes), rest for 5 minutes then serve with warm apple compote and grilled leeks.