You can bake with it, use it to spice up a chai or a slow-cooked stew, even add it to your yoghurt or ice cream for a vibrant splash of colour. It’s also spectacular in a sauce, as you’ll discover in this episode of Make it delicious. – Flavours of Australia, as Nornie Bero and Darren Robertson whip up a flavour-packed plum & pepperberry chutney to top off crispy pork cutlets. 

Related story: Nornie Bero’s guide to pepperberry and why it belongs in both sweet and savoury cooking

Pork cotoletta with plum, pepperberry & ginger chutney recipe

SERVES 4

Ingredients

• ¼ cup (35g) plain flour
• 2 eggs, lightly beaten
• 1 tbs milk
• 150g panko breadcrumbs
• ¼ cup (20g) finely grated parmesan
• 4 x 280g pork cutlets, rind discarded, flattened to 1cm thickness
• 2 tbs extra virgin olive oil
• 120g unsalted butter
• Roughly chopped flat-leaf parsley, to serve
• Baby sorrel and red amaranth leaves (optional), to serve
• Lemon wedges, to serve

Plum, pepperberry & ginger chutney

• 100ml apple cider vinegar
• 200ml Massel vegetable stock
• 1 tsp ground pepperberry
• 300g dark red plums, halved, stoned
• 10g ginger, peeled, finely grated
• 1 red onion, finely chopped
• 75g brown sugar

Method

1. For the plum, pepperberry & ginger chutney, add vinegar and stock to a large saucepan over medium heat. Add pepperberry, plum, ginger, onion and sugar, and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened.
2. Meanwhile, to make the cutlets, place flour on a large, shallow plate and season with salt flakes and freshly ground black pepper. Place eggs and milk on a second large, shallow plate and whisk until smooth. Combine breadcrumbs and parmesan on a third large, shallow plate. Season pork cutlets with salt flakes on both sides. Coat pork cutlets in seasoned flour, dip in the egg mix, then coat in the breadcrumb mix. Place pork in a single layer on a baking paper-lined baking tray and chill, uncovered, for 20 minutes to set the crumb (this will help it to stay on when cooking).
3. Heat the oil and butter in two large non-stick frypans over medium heat. Once butter melts and is foaming, cook pork cutlets for 4 minutes each side or until cooked to your liking and golden. Season with salt flakes. Remove from pans and rest for 3 minutes.
4. Serve cutlets with plum, pepperberry & ginger chutney, sprinkled with chopped parsley and with baby sorrel, red amaranth (if using) and lemon wedges alongside.

Watch the rest of Make it delicious. Flavours of Australia here.