Recipe #1562
Pork Cutlets with Pine Nuts and Thyme
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Chef Soeur Angèle |
Wine & food pairing
Could also interest you
Recipe ingredients
- 4 leaves green cabbage, blanched
- 4 x 6 oz (113.4 g) pork cutlets
- 1/2 cup (125 mL) pine nuts, roasted
- 1 onion, minced
- 2 cloves garlic, chopped
- 1 Tbsp. (15 mL) paprika
- 1 pinch ground cinnamon
- 1/4 cup (60 mL) cider
- 2 Tbsp. (10 mL) curry
- 1 Tbsp. (5 mL) ground ginger
- 2 Tbsp. (30 mL) brown sugar
- 1 Tbsp. (5 mL) fresh thyme, chopped
- Salt and pepper to taste
Preparation
Preheat grill, medium heat.
Place one pork cutlet on each cabbage leaf. Garnish with pine nuts, onion and garlic.
Roll each cutlet and hold in place with a toothpick.
In a bowl, mix together sauce ingredients. Brush rolls with sauce.
Grill 5 to 10 minutes, turning rolls frequently. Brush with sauce if necessary.
Suggestion
Wrapping in a blanched cabbage leaf protects foodand retains meat juices.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Inside Round Steaks with pine nuts and cheese
- Chicken Breasts with Pine Nuts
- Pork Cutlets Rolled with Thyme and Pine Nuts
- Pork Roast Stuffed with Artichokes and Pine Nuts
- Fish on Garlic Brown Butter Beans with Pine Nuts
- Pine Nuts Chicken
- Bell Peppers Stuffed with Rice, Raclette Cheese and Pine Nuts
- Rack of Pork with Pine Nuts and Cointreau
- Top Sirloin Steak with Pine Nuts and Cheese
- Rosemary turkey scallops with pine nuts, date butter and grape chutney
Fish on Garlic Brown Butter Beans with Pine Nuts
You like this recipe?
Please comment it with your account