Pork Cutlets With Sage Butter And Baked Potatoes – a delicious recipe with sage, garlic, white wine, olive oil, pork cutlets, butter. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Combine three-quarters of the sage with the garlic, wine and half the oil in a blender. Process until smooth. Place in a shallow bowl and season with pepper. Add pork cutlets and turn to coat. Cover and chill for 1 hour, or preferably overnight.
2
Meanwhile, finely chop remaining sage and combine with butter in a small bowl. Place on a sheet of cling film and roll into a sausage shape. Chill for 1 hour, until firm. Set pork aside at room temperature for 30 mins before cooking.
3
Preheat oven to 400u00b0F. Wrap each potato in kitchen foil and cook for 45 mins. Meanwhile, preheat a grill pan. Season pork cutlets with salt and cook for 5-6 mins each side, until cooked but still a little pink.
4
Top pork with sliced sage butter and serve with potatoes and salad.
611
kcal
Calories
36
g
Fat
39
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 sprigs fresh sage leaves, 2 cloves garlic, 2 tbsp dry white wine, 2 tbsp olive oil, and more.
Yes, Pork Cutlets With Sage Butter And Baked Potatoes falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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