Ingredients
- 4 Pork cutlets, 250g each
- 2 tablespoons Olive Oil
- 2 tablespoons Ground Coriander
- Salt and cracked black pepper
- 2 tablespoon of Coriander seeds
- 2 Garlic cloves, finely chopped
- ½ Red Cabbage, finely shredded
- 200g Green Beans, trimmed to 30mm sticks
- 2 tablespoons Ham Jam
- 1 tablespoon Red Wine Vinegar
- 2 tablespoon Olive oil
Let's start cooking
Heat 2 tbsp of olive oil in a non stick frying pan over medium heat. Dust the cutlets in ground coriander and cook for 4 to 5 minutes on each side. Put aside in a warm oven. Wipe out frying pan and heat 1tbsp oil and fry the coriander seed. Remove seeds saving the oil and fry the beans over high heat until bright green. Put aside. Add final oil to the pan and sauté garlic briefly, then add the red cabbage tossing on high heat until shiny and starting to soften, add the Ham Jam and vinegar, stirring until melted and add the beans and coriander seeds, tossing through thoroughly. Season with the salt and cracked pepper.
Serves 4