BBQ Pork Cutlets with Coleslaw & Apple Salad

Feature recipe for February 2016

Serves 4
  • 4 pork cutlets


  • 525ml light olive oil
  • 5g salt
  • 1 garlic clove, minced
  • 8g capers, finely chopped
  • 55g seeded mustard
  • 75ml sherry vinegar
  • 50ml champagne vinegar
  • Combine all ingredients in a jug and blend with a stick blender to combine.


  • ¼ savoy cabbage
  • 1 large granny smith apple, thinly sliced
  • ½ bunch chives, finely chopped
  • ½ bunch parsley, finely chopped
  • 30g currants
  • 30g toasted pine nuts

To dress the salad combine all the ingredients and dress to your liking. Add a pinch of salt. Reserve any remaining dressing for another use. Cook the pork cutlets on the barbecue for 4 to 5 minutes each side and serve with the salad. 

Recipe by Adam Mead - Head Chef, Locale Restaurant

Enjoy this dish with De Bortoli Yarra Valley Estate Grown Shiraz


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