Mediterranean Pork Cutlet with Potato’s Bravas
Preheat oven to 200ºC.
Place potatoes with olive oil toss well and place in a large heavy based roasting dish. Season with salt and pepper.
Roast until cooked and golden 20-30 minutes.
Meanwhile in a frying pan over medium heat cook onion garlic and paprika stirring constantly for 5 minutes.
Add tomato and stock. Bring to the boil then reduce heat. Simmer for 10 minutes or until thickened.
PORK CUTLETS WITH MEDITERRANEAN GLAZE
Remove all packaging and place cutlets into a greased low-medium heat fry-pan.
Cook cutlets for 7-8 minutes on each side, turning only once.
Use as a guide only, as cooking efficiencies of appliances may vary.
1 Pack of Bruemar Pork Cutlets with a Mediterranean Glaze
2 large Sebago Potatoes peeled and cut into 4cm dice
50ml Olive Oil
1 Red Onion halved and thinly sliced
2 cloves Garlic (crushed)
40g Sweet Paprika
1 Tin Chopped Tomatoes
200ml Chicken Stock