Cutlets with Herb Topping


39m
Preparation/cooking time: ca. 30m + Grill: ca. 9m

Servings
For 4 people


Nutritional Information

Contains 452 Kcal, 32g Protein, 8g Carbohydrates, 31g Fat


Ingredients

  • 1 kg white asparagus, peeled, cut in half diagonally
  • 40 g butter, soft
  • 3 tbsp. white wine
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 organic lemon, use grated zest only
  • 1 tsp. coarse-grain mustard
  • 1 tbsp. flat-leaf parsley, finely chopped
  • 1 tbsp. oregano, finely chopped
  • a little pepper
  • 2 tbsp. peanut oil
  • 1 clove of garlic, pressed
  • 1 tbsp. sage, finely chopped
  • 4 pork chops (approx. 160 g each)
  • 1 tsp. paprika
  • 4 piece aluminium foil (approx. 25 cm each)

View these products

  • Heat up the butter in a wide-bottomed pan. Sauté the asparagus for approx. 2 mins. Add the lemon zest, add the wine, bring to the boil. Reduce the heat, simmer the asparagus, covered, for approx. 10 mins. over a medium heat until almost soft, season.
  • To make the herb mixture, combine the butter with the remaining ingredients and a little pepper, set aside. Combine the oil, paprika and salt and coat the cutlets with the mixture.
  • Charcoal/gas/electric grill: Grill the cutlets for approx. 3 mins. on each side over/on a medium heat. Place each cutlet on a sheet of foil. Spread with the herb mixture. Fold the foil over each piece of meat to form a parcel. Finish grilling the cutlets for approx. 3 mins.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home