Pork Cutlet, Crushed Garden Peas with Red Pepper Relish

CHEF'S PENCIL
17Ingredients
105Minutes
Calories

Ingredients

US|METRIC
  • 10 ounces pork cutlet (French trimmed, ideally Dingley Dell pork)
  • 250 grams garden peas
  • 1/4 bunch chopped leaves (mint, keep stalks)
  • 100 grams butter
  • 4 red pepper (cut into strips)
  • 1 white onion (large, sliced)
  • 2 whole garlic (cloves, sliced)
  • 2 tablespoons caster sugar
  • 1 red chilli (deseeded)
  • 100 milliliters chicken
  • 1 kilogram chicken wings
  • 6 shallots (peeled and chopped)
  • 1 bouquet garni (thyme, rosemary and bay leaves)
  • 300 milliliters white wine
  • sea salt
  • 1.5 liters chicken stock
  • 1 head garlic
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