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Categories:
lime parsley sherry lime juice capers peppercorns pork cutlets butter onions potatoes sweet potatoes cucumber white wine vinegar sugar oil milk
Viewed: 35 - Published at: 6 years agoIngredients
- 1 lime thinly sliced
- 3 tablespoons parsley chopped
- 4 tablespoons sherry
- 2 tablespoons lime juice
- 2 tablespoons capers drained
- 1 tablespoon pink peppercorns
- 6 ounces pork cutlets sliced thin
- 1 tablespoon butter
- 2 onions finely chopped
- 2 pounds potatoes peeled and cubed
- 1 pound sweet potatoes peeled and cubed
- 1 cucumber
- 4 tablespoons white wine vinegar
- 1/2 teaspoon sugar
- 6 tablespoons oil
- 3/4 cup 2% milk
Method
- Mix the lime slices and parsley with the sherry, lime juice, capers and pink peppercorns. Spread over the pork and leave to marinate for 30 mins.
- Melt the butter in a large skillet and saute half the onions and both kinds of potatoes. Season with salt then add 1 2/3 cups of water. Cover and cook for 15-20 mins.
- Peel and thinly slice the cucumber, sprinkle with salt and allow to drain. Mix the vinegar with 4 tbsp of water, the remaining onion, sugar and a pinch of pepper. Beat in 3 tbsp of the oil. Mix with the cucumber and set aside.
- Remove the pork from the marinade and pat dry. Reserve the marinade. Heat 2-3 tbsp oil in a skillet and saute the cutlets for 3-4 mins, turning. Add the marinade and cook briefly.
- Drain half the water from the potatoes, add the milk and mash to a puree. Season to taste with salt and pepper. Serve the pork with the mashed potato and cucumber salad.
