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Pork cutlets with saffron baked potatoes

Name: Pork cutlets with saffron baked potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 1.5kg chat potatoes, peeled, halved if large; 1 red onion, cut into wedges; 40.00 ml olive oil, plus 40.00 ml extra; 1/2 teaspoon saffron threads, soaked in 2 tablespoons boiling water for 2 minutes; 375ml chicken stock; 200g thickly sliced flat pancetta, chopped; 6 French-trimmed pork cutlets; 125.00 ml chopped flat-leaf parsley leaves

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Pork cutlets with saffron baked potatoes

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by Kate Nichols

Food producer

Oct 03, 2015

Ingredients (8)

1.5kg chat potatoes, peeled, halved if large
1 red onion, cut into wedges
2 tablespoons olive oil, plus 1 tablespoon extra
1/2 teaspoon saffron threads, soaked in 2 tablespoons boiling water for 2 minutes
1 1/2 cups (375ml) chicken stock
200g thickly sliced flat pancetta, chopped
6 French-trimmed pork cutlets
1/2 cup chopped flat-leaf parsley leaves

Method

1.

Preheat oven to 180°C. Toss potato, onion, oil, stock, saffron and soaking liquid in a roasting pan. Season.
2.

Heat the extra oil in a large frypan over high heat and cook the pancetta, stirring, for 1-2 minutes until crisp. Using a slotted spoon, sprinkle the pancetta over the potato in pan.
3.

Heat same frypan over high heat and sear pork, in batches, for 1-2 minutes on each side until golden. Place pork on top of potato mixture and bake for 40 minutes or until the cutlets are golden and potato is tender. Scatter with parsley and serve.