14th Mar 2012 - 10:53
Ingredients
Ingredients 10 x 250g Larder trimmed pork cutlets 20mls Oil 200g Lancashire cheese, crumbled 15g English mustard 200mls Pale Ale/Mild Bitter
Preparation method
Method Place the cutlets in a preheated grill pan and brush with oil Cook for 8 to 10 minutes (depending on thickness) on both sides. Meanwhile bring the ale to the boil and reduce to a thick syrup, add the cheese and mustard and mix well. Spread equal amount over the chops. Finish under a salamander or in a hot oven. Serve with Dauphinoise potatoes and fine green beans.
Recipe courtesy of