Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Halve strawberries and place in a glass or ceramic bowl with vinegar and sugar, then set aside for 15 minutes.
• 3.
  Season pork cutlets with salt and pepper. Heat oil in an ovenproof frypan over medium-high heat. When hot, sear the cutlets until golden on both sides. Transfer to the oven and cook for 10 minutes. Transfer to a plate and cover loosely with foil, then rest for 5 minutes.
• 4.
  Place frypan over medium heat and add stock. Deglaze the pan, then bring to the boil. Add the strawberry mixture, reduce heat to low and just heat through. Season with salt and pepper.
• 5.
  Divide pork cutlets and salad leaves among serving plates. Top pork with sauce and sprinkle with basil.