Pork cutlets on bone with peach mustard sauce

The recipe for natural pork cutlets on the bone with peach mustard sauce.

The meat is pierced from all sides and rubbed with a dry marinade, consisting of brown sugar, paprika, coriander, onion, garlic and mustard powder. Cutlets are marinated for 4 – 10 hours and then grilled. Meat in

Time for preparing

greased with peach mustard sauce, which is prepared from peach jam, vinegar, garlic, worcestershire sauce, mustard powder and pepper flakes. Pork cutlets served with baked peaches and sauce. Natural cutlets cut from the center parts of loin are the most common type of convenience food and how usually have an average thickness. Share with friends: Photo of the dish: Kon Pulos Time: 4 hours. 50 minutes Complexity: medium Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

For pork:

• 6 natural pork cutlets on the bone, cut from the center parts of loin (2.5 cm thick, only about 2,000 gr.)
• 1 tbsp. l light brown sugar
• 1 tbsp. l paprika
• 1 tsp ground coriander
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp mustard powder
• Coarse salt and freshly ground pepper

For peach mustard sauce:

• 3 peaches, cut in half and peeled
• 1.5 tbsp. cider vinegar
• 1 tbsp. and 2 tbsp. l peach jam
• 6 crushed cloves of garlic
• 2 tbsp. l Worcestershire sauce
• 4 tsp mustard powder
• 3/4 tsp hot red pepper flakes
• Coarse salt
• Vegetable oil for lubrication

Recipes with similar ingredients: pork, peaches, peach jam, mustard powder, brown sugar, paprika, coriander, onion powder, garlic powder, apple cider vinegar, sauce Worcestershire, red pepper flakes, garlic

Recipe preparation:

1. Prepare the pork: in a large baking dish mix brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tbsp. l salt and 1/4 tsp pepper. Pork cutlets with a knife on both sides (about 12 punctures on each side). Put the cutlets in a shape, roll in spice mixtures. Cover and refrigerate for at least 4 hours, and better all night.
2. Prepare the sauce: in a medium saucepan, mix vinegar, jam, garlic, Worcestershire sauce, mustard powder, pepper flakes and 3/4 tsp salt. Bring to a boil, then reduce the heat to weak and cook for 8 minutes, stirring occasionally until the sauce is slightly thickens. Let the sauce cool completely. 1/4 sauce obtained put it in a separate bowl, it will be needed to grease the meat. Set the remaining sauce aside.
3. Remove the pork from the refrigerator 30 minutes before cooking. Preheat the grill to medium temperature, lightly grease the grills vegetable oil. Put the patties on the grill, cover and cook 4 minutes until characteristic marks appear. Then turn over and brush with sauce, cover and cook 3 more minutes. Remove the lid and continue cooking another 8 minutes until golden color and the appearance of clear marks, turning and lubricating the sauce every 2 minutes. Put the meat on chopping board and leave for 5 minutes.
4. Meanwhile, lightly grease the peaches with vegetable oil and put on the grill with the slice down. Cover and cook 1 – 2 minutes on each side until characteristic marks appear. Serve pork chop with grilled peaches and sauce. You might be interested in another recipe for natural pork cutlets on the bone.