Pork Cutlets
Beginning with a pork loin, Chef Angus explains the preparation of pork cutlets and prepares two pork cutlet dishes using different cooking methods.
First up is a dish combining pork chops, tuile, and an apple relish made from brunois of apple. The tuile, a thin crisp cookie, is prepared by combining honey, seasonings and flour and will add texture to the dish.
Next, a sauce for the dish is prepared combining chicken stock, honey, and maple syrup thickened with arrowroot as well as a variety of peppers. Simultaneously, the pork chops are sautéed before being placed in the oven.
Later, Chef Angus presents a roast pork loin and explains how to prepare the bones to ensure that the cutlets look attractive on the plate. With some Caribbean ingredients, Chef Angus presents the pork loin cutlets over rice and sauce, and garnished with fried plantains.
Finally the pork chops, that were sautéed and then cooked in the oven, are assembled over a bed of mashed potatoes and asparagus with the relish and dressed in the sauce and tuile prepared earlier.
Sautéed Pork Chops
Pork Loin with Plantains and Rice