4 pork cutlets – about 3 cm thick (that’s how we like them)
20 ml olive oil
250 g hazelnuts
5 – 6 big sage leaves
salt and pepper
First you have to roast the hazelnuts. Place them in a pan and over medium heat roast them until the skins start to come off and you can smell the nuts. It burns really quickly so watch the pan. Once the nuts have roasted, take them outside, rub them between your hands and blow the skins away. Grind the nuts with the sage leaves in your grinder.
Preheat oven to 180C. Rub the pork cutlets with olive oil and coat with the hazelnuts. Place on a baking sheet and bake in the oven for 25-30 minutes or until the pork is done. Serve with this easy coleslaw.
2 small cabbages or ½ a big one – grated or sliced thinly
1 small pineapple – core removed and grated
125 ml greek yogurt
125 ml homemade mayonaise
100 ml chopped walnuts ( optional)
Mix the cabbage and pineapple and then add the yogurt, mayonnaise and nuts. Serve with the pork!
Nina Timm has become a popular household name in South Africa and apart from her passion for cooking, her heart is with people. In 2012 she received the Blogger of the Year Award from Eat In Magazine and has not looked back since. She understands what her readers want. She and her family live an unpretentious lifestyle with love in abundance and a deep rooted believe in God. With her warm and heartfelt nature she has become a loyal and trusted radio personality to RSG listeners, where she has a weekly show every Thursday Morning just after 9, featuring her own recipes and those of other South African Food Bloggers.
Visit Nina’s website – click here.
Michael’s Wine Recommendation – click here.