Pork cutlet with carrots and courgette chutney

Name: Pork cutlet with carrots and courgette chutney
Yield: Serves 4
Ingredients: 24 black peppercorns, coarsely crushed; 2.5 cm cube of fresh ginger, peeled and finely chopped; 12 young carrots with green tops, preferably organic carrots, each 17-20 cm long, scraped and trimmed to leave some of the green tops; 4 pork cutlets, cut 1.5-2 cm thick (about 225 g each); sunflower oil for frying; 12 young carrots with green tops, preferably organic carrots, each 17-20 cm long, scraped and trimmed to leave some of the green tops; sugar; unsalted butter; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 small lemons 3 medium courgettes; 2 small lemons 3 medium courgettes; 100 ml Riesling or other dry white wine; 2 onions, peeled and thinly sliced; 2 teaspoons sugar; 100 ml Riesling or other dry white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

I use pork cutlets from traditionally reared pigs (I buy from Chessington Farm, which does a mail order service). These have been lightly smoked and cured so they are almost like a bacon chop. Whatever cutlets you use, be sure they are from humanely reared animals.

This fresh chutney is simple yet unusual — a good example of why the Troisgros brothers are so inspiring to chefs and cooks. It can be kept in the fridge for 4-5 days.

Ingredients

Main course
Spring
Gluten-free

Ingredients

Method