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    Ingredients
    4 rindless pork cutlets
    4 Fresh figs or 8 dried figs (roughly chopped)
    4 prosciutto slices (diced)
    2 garlic cloves (chopped)
    ½ onion (diced)
    80g goats cheese

    Roasted peaches
    6 peaches (halved, stone removed)
    40g brown sugar
    20g butter
    Pepper
    Directions
    Preheat oven to 180°c

    In a frypan, sauté onion, garlic, prosciutto and figs. Set aside and allow to cool slightly

    Make an incision into the cutlet, horizontal to the bone, so a pocket can be opened up

    Place goats cheese and prosciutto & fig mixture inside the pocket and close up the cutlet. Season the cutlet to taste with salt and pepper

    Bake for 10 minutes then add the peaches to the pan dotted with butter and sprinkled with brown sugar and cracked black pepper

    Return to oven for a further 10-12 minutes

    Rest the for 5 minutes before serving



    Cooking Time: <30 mins
    Dish Type: Roast
    Occasion: Dinner Party,Entertaining
    Special Diets: None
    Cuisine: Modern
    Kids Friendly: Probably not