Similar to a loin cutlet, except cut from the forequarter. Commonly available with the rind removed.
Instructions based off 2.5cm thick pork cutlet
NOTE: If your pork cutlet is slightly thicker than 2.5cm, your chop will be cooked blushing pink which chefs prefer as the meat is extra juicy. If you’d like your cutlet to be cooked to just white – adjust the cooking time by a few minutes on each side.
Click on each drop-down step below:
On a medium-high heat, without any oil, once the pan is hot, sear the outer edge of the cutlets for 3 minutes or until nice and golden. Use your tongs for one cutlet or for multiple, a pair of skewers can help keep them upright.
Cook the cutlet for 5 minutes on one side. Turn and cook for a further 4 minutes. Add a little bit of oil or butter if needed and cook for a final minutes.
Set the pork aside on a plate and let it rest for a final 2 minutes before serving.