Pork Cutlets with Cherry Port Sauce and Potato Crisps

I have recently joined up for the Cookbook Challenge, hosted by Jeroxie, Iron Chef Shellie, Kat, and Agnes.

The Challenge has been set up this year so that every fortnight there will be a new key ingredient that must be used - it can be a sweet or savoury dish, but it must contain the key ingredient.

What luck!!  The meal that I had actually planned for last night's dinner actually contained this fortnight's ingredient!!

So what is the ingredient - stonefruit!!  This brought forth a discussion at the table last night - is Avocado classed as a stone fruit?  I am guessing yes - so there may be further recipes forthcoming!!!!

What I actually made last night was inspired by a recipe that I saw in the current edition of Good Taste, and it fits the challenge - so here goes.....

I am going to use......

Pork Cutlets with Cherry Port Sauce and Potato Crisps
Adapted from a recipe found in Good Taste Magazine, January issue
Serves 4

4 potatoes - 1 large one for each person, peeled
60g butter, softened
4 cloves garlic, crushed
4 pork cutlets
450g fresh cherries, pitted
1/2 cup water
1/2 cup port
200g snow peas
1 zucchini
200g peas


Preheat the oven to 180C.

Line a baking tray with baking paper (you may need two - you do not want to crowd the potatoes)

In the TM bowl place the garlic bulbs, process on reverse speed 4 for 3-6 seconds to remove the skins.  Remove the skins from the bowl.  Add the butter and process for 40 seconds at 50C on speed 4.  Or simply use softened butter and crushed garlic!!

Using a pastry brush, brush a small amount of the garlic butter over the baking paper.

Using a mandoline cut the potatoes into thick slices.

Lay the potato slices on the prepared baking trays.  Brush the potato slices with more garlic butter.

Bake for 25-30 minutes, or until golden and crisp, turning over halfway through cooking.

Using a cherry pitter, pit the cherries.

Season the pork chops with salt and freshly ground black pepper.

Place the remaining garlic butter into a frypan, add 1 tbs olive oil, and heat over medium high heat.

Cook the pork chops for 4-5 minutes each side, or until golden, and cooked through.

Remove the chops from the pan and place on a plate, cover loosely with foil to rest.

Add the cherries to the pan.  Cook, stirring for 3-4 minutes, or until the cherries start to soften.

Add the water and cook stirring for an additional 5-10 minutes.  Add the port and any juices that have come from the meat while resting.  Cook for an additional 2-3 minutes, or until the sauce thickens.

Divide the pork and potatoes among the serving plates. Top the pork cutlets with the cherry port sauce. Serve with steamed green vegetables.

There you have it - Challenge # 1!Cookbook Challenge