Pork cutlets with apple and plum sauce

Serve these juicy pork cutlets with a sticky apple and plum sauce for a meal the whole family will enjoy.

• 2 corn cobs, husks and silks removed
• 2 tablespoons olive oil
• 4 (about 225g each) Coles Australian Pork Cutlets
• 2 small Red Delicious apples, thinly sliced crossways
• 1 long red chilli, thinly sliced
• 5cm-piece ginger, cut into matchsticks
• 2 garlic cloves, thinly sliced
• 1/2 cup (125ml) plum sauce
• 2 tablespoons lemon juice
• 200g pkt baby brussels sprouts, halved
• 120g pkt Coles Brand Australian Baby Spinach & Red Beetroot Leaves

Energy 2581kJ	Fat saturated 8.00g
Fat Total 30.00g	Carbohydrate sugars 34.00g
Carbohydrate Total 46.00g	Dietary Fibre 10.00g
Protein 36.00g	Cholesterol mg
Sodium 467.00mg

All nutrition values are per serve.

1. Step 1

   Heat a barbecue grill or chargrill on medium-high. Brush corn with a little oil. Cook, turning, for 8 mins or until tender. Transfer to a plate.

2. Step 2

   Season pork. Cook on grill for 3-4 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

3. Step 3

   Meanwhile, heat 2 teaspoons of remaining oil in a frying pan over medium-high heat. Cook the apple, turning, for 3-4 mins or until golden. Add the chilli, ginger and half the garlic. Cook, stirring, for 1 min or until fragrant. Add the plum sauce and half the lemon juice. Bring to the boil. Reduce heat to low. Simmer for 1 min or until sauce thickens slightly.

4. Step 4

   Heat the remaining oil in a frying pan over high heat. Add remaining garlic and brussels sprouts, cut-side down. Cook for 1-2 mins or until brussels sprouts are lightly browned. Stir in remaining lemon juice. Transfer to a bowl.

5. Step 5

   Use a sharp knife to cut down the side of corn to remove kernels in long pieces. Add salad leaves to the brussels sprout mixture. Season. Toss to combine. Place pork and apple on serving plates. Drizzle with sauce. Serve with salad and corn.