500g cherry tomato medley
2 cloves garlic, thinly sliced
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
NZ sea salt and freshly ground black pepper
4 Good Grocer pork cutlets, at room temperature
1. Preheat oven to 200°C. Line an oven pan with baking paper. Scatter tomatoes and garlic over the pan, drizzle with the oil and vinegar and sprinkle with salt and pepper. Roast for 20 minutes or until lightly browned on top and meltingly tender. 2. Remove from the oven and let sit for 10 minutes before serving – this allows the pectin in the pan juices to set and turn a little jammy. Melted tomatoes can be served hot or cold and will keep in the fridge for up to 5 days.
3. Preheat a barbecue or chargrill pan. Season the pork cutlets on both sides and drizzle with a little oil. Cook the pork cutlets over medium heat for 4 minutes on each side. Remove to a plate to rest for 3-4 minutes, covered loosely with foil.
4. Serve the pork cutlets topped with some melted tomatoes and the pan juices.