Cutlets with Herb Topping

Total time: 39m
Preparation Time: 30m

For 4 people

Nutritional Information

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


  • 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, a little grated zest and 1/2 tbsp of juice, 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)


  • 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.

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