Pork Cutlets with Pine Nuts and Thyme

Pork Cutlets with Pine Nuts and Thyme
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 4

    green cabbage, blanched

  • 4 oz
    (115 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.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007