Peppered pork cutlets with Calvados apple purée and grilled leeks

You'll need

15 gm butter 1 golden shallot, finely diced 5 gm (1cm piece) ginger, finely chopped 100 ml chicken stock 20 gm native pepperberries, coarsely ground in a mortar and pestle (see note) 4 French-cut pork cutlets (about 220gm each)   Calvados apple purée 50 ml Calvados 100 ml clear apple juice 20 gm caster sugar 2 Granny Smith apples, diced 10 gm butter   Grilled leeks 8 small leeks, trimmed, washed well 40 ml extra-virgin olive oil To taste: smoked sea salt (see note)


  • 01
  • Heat butter in a small saucepan over medium heat, add shallot and ginger, stir occasionally until tender (2-3 minutes), add stock and pepperberries, simmer until a thick paste forms (2-3 minutes). Cool, brush onto pork cutlets and marinate for 1 hour.
  • 02
  • Meanwhile, for Calvados apple purée, simmer Calvados in a saucepan over medium-high heat until reduced by half (1 minute), add apple juice and sugar, simmer until reduced by half (2-3 minutes). Add apple and butter, simmer until apple breaks down (5-6 minutes), then process in a food processor to a fine purée. Return to pan, cover and keep warm.
  • 03
  • For grilled leeks, preheat a char-grill pan over high heat. 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.
  • 04
  • Grill cutlets, turning occasionally, until just cooked through (5-6 minutes), rest for 5 minutes then serve with warm Calvados apple purée and grilled leeks.
Note Native pepperberries and smoked sea salt are available from select grocers.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

At Ad Lib Bistro, Sawyere serves these pork cutlets with a veal jus. Veal jus is available from select butchers, but Sawyere says a drizzle of extra-virgin olive oil makes a good substitute.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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