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Pork cutlets with orange gremolata

  • 4
Pork cutlets with orange gremolata


  • 6 pork cutlets, each with two bones, well-trimmed
  • ½ cup chopped parsley
  • 2 tablespoons minced fresh garlic
  • grated rind 2 oranges

Marmalade sauce

  • 1 cup orange juice
  • 2 cups beef stock
  • ½ cup orange marmalade


  • 2½ cups milk (or use half milk and half chicken stock)
  • 1 teaspoon salt
  • ¾ cup instant polenta
  • ½ cup grated fresh Parmesan cheese, or use tasty cheddar
  • ½ cup cream


  1. Remove the thick skin from the pork if still attached. Season the pork with salt and pepper. In a hot pan, seal the cutlets on both sides and then transfer to a 220ºC oven for 10-12 minutes, or until cooked.
  2. Mix together the parsley, garlic and orange rind. Press on to the outside of the roast pork cutlet. Allow to rest for 2-3 minutes.
  3. Serve the cutlets on the polenta with fresh vegetables and a spoonful of the marmalade sauce.

Marmalade sauce

  1. Put all the ingredients into a saucepan and simmer gently until reduced to one cup.


  1. In a saucepan, bring the milk or milk and chicken stock and salt to scalding point.
  2. Gradually sprinkle in the polenta, stirring constantly until all the polenta is added. Continue to stir until the mixture becomes quite thick. Cook for a further 3 minutes.
  3. Remove from the heat and add the Parmesan or cheddar cheese and cream. Season with salt and pepper.

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