Porc Cutlets with Chorizo and Shallot Crust by The Rare Welsh Bit
Serves: 4 | Cooking Time: 50 minutes
We asked local food bloggers to share their favourite porc dishes with us. Here is blogger Kacie Morgan’s recipe, who writes The Rare Welsh Bit. These pork cutlets with a chorizo and shallot crust are just the thing for a cold, winter’s evening. The chorizo is crisp and smoky and its juices taste delicious soaked into the porc. Taken from the rib end of the porc loin, cutlets are a medallion of meat with the cutlet bone retained, which adds flavour whilst cooking.
- 4 porc cutlets (approx. 250g each)
- 12 oz chorizo, cut into small cubes
- 1 tbsp olive oil (or a spray oil like Flora/Fry Light)
- 2 cups large shallots, thinly sliced
- 1 tbsp granulated sugar
- 1 tbsp vinegar
- 1 tbsp mixed herbs
- freshly ground sea salt and mixed peppercorns
- Preheat the grill to medium and the oven to 190°c / 375°F.
- Fry the chorizo in olive oil over a medium heat until crispy, then remove from the pan with a slotted spoon and set aside.
- Add the shallots to the frying pan and cook for around five minutes until caramelized, stirring continuously.
- Add the sugar and vinegar and stir for around two minutes, until the sugar dissolves and the vinegar evaporates.
- Stir in the mixed herbs, chorizo, ground salt and pepper then remove from the heat.
- Place the porc cutlets on a baking tray and grill for 3-4 minutes each side.
- Carefully mound the chorizo and shallot crust on top of the pork cutlets and bake in the oven for 25-30 minutes until cooked through.
- Serve with new potatoes, fresh greens and rich gravy for a hearty meal.