Pork cutlets with lemon, capers and parsley

Pork cutlets with lemon, capers and parsley

Taste of Australia
15 mins
Cooking time
25 mins
Stuart Scott

My friend Saskia Beer not only produces glorious Barossa Valley chicken in her Barossa Farm Produce range, but also pork from Heritage Black Berkshire pigs, grown with the same ‘paddock to plate’ philosophy of low-impact farming and stress-free pastures. This is my adaptation of one of her recipes.


Quantity Ingredient
4 pork cutlets, skin on bones French-trimmed
freshly ground black pepper
20g butter
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
50g capers, rinsed and drained
170ml chicken stock
1/4 cup flat-leaf, parsley, roughly chopped


  1. Preheat the oven to 200°C and line a large baking tray with baking paper.
  2. Trim the skin off the pork cutlets, leaving a thin layer of fat. Cut the skin into pieces, toss in salt and pepper to taste and roast in the oven on the baking tray until it becomes crackling. It will take around 20 minutes or so and should be done by the time you have cooked the rest of the recipe.
  3. Season the pork with salt and pepper to taste. Preheat a frying pan over medium heat and add half the butter and all the oil. When the butter melts and foams, swirl around to cover the base of the pan then add the pork and cook for a minute or two on each side, depending on thickness, until golden. Reserve the pan for the sauce.
  4. Reduce the oven temperature to 180°C then place the cutlets on the tray with the crackling and return to the oven for 5 minutes or until just cooked. Remove the pork cutlets to a warm plate and cover loosely with foil to rest. Turn the oven temperature back up to 200°C and return the crackling to the oven while the pork is resting, and cook until really crisp.
  5. Add the garlic, lemon zest and juice, capers and chicken stock to the reserved pan, place over high heat and allow to bubble up. Stir through the parsley and any juices from the pork. Whisk through the remaining butter. Season to taste with salt and pepper.
  6. For the salad, place the rocket, tomatoes, eschalot and basil in a large bowl. Combine the vincotto, lemon juice and oil to make a dressing and mix through the salad gently to combine before serving. Serve the pork cutlets with the sauce and salad.


  • Pork has a natural affinity with pinot gris, as the textures work well together.

Lyndey’s note

  • Vincotto, literally ‘cooked wine’, is made from grape must. It has an appealing sweet and sour flavour and can be used in sweet or savoury dishes.
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