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Pork Cutlets with Nectarines

Pork Cutlets with Nectarines

Preparation Steps

Preheat the oven to 180°C.
Combine Fletchers English Mustard and 1 tablespoon of the honey in a small bowl. Brush pork cutlets with the marinade and set aside.
Bring a pan of salted water to the boil, add the nectarines and cook for 20-30 seconds, depending on the ripeness. Remove and refresh in iced water. Remove the skin and stones from the nectarines, then discard. Roughly chop the flesh.
Heat 1 tablespoon of oil in a saucepan over low heat, add onion and cook, stirring occasionally, until soft. Add nectarine flesh, vinegar, sugar, mustard seeds and remaining honey, then season. Cook, stirring occasionally, for 10 minutes or until thickened. Stir in coriander and set aside.
Place the salad leaves among serving plates. Top with fish and spoon over the relish to serve.
Serve cutlets with the nectarine chutney, salad leaves and steamed rice.

Calories -


Cooking Time40 Mins




  • 1 tsp Fletchers English Mustard
  • 2 1/2 tbs honey
  • 4 x 200g pork cutlets, trimmed
  • 6 nectarines
  • 2 tbs olive oil
  • 1 onion, halved, thinly sliced
  • 1 tbs cider vinegar
  • 2 tbs brown sugar
  • 2 tsp yellow mustard seeds
  • 1 tbs chopped coriander leaves
  • Salad leaves and steamed rice, to serve