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Sumac-spiced pork cutlets with Brussels sprouts and lentils

Succulent, stunning and packed with flavour, this recipe for pork cutlets won't disappoint.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
Sumac-spiced pork cutlets with Brussels sprouts and lentils
Paired with braised lentils and Brussels sprouts, this pork cutlets recipe makes for an impressive pork dinner that requires little effort and time to prepare. Plus, we've added some crispy bacon to the lentil and sprouts to give them a salty hit. The result: an easy recipe for pork cutlets that's big on flavour.
So if you're searching for a new pork cutlet recipe for fuss-free midweek dinners, this one won't disappoint.


  • 175 gm smoked streaky bacon, cut into lardons
  • 4 golden shallots, halved
  • 500 gm Brussels sprouts, halved
  • 2 tbsp sumac
  • 4 pork cutlets (250gm each)
  • ¼ cup bronze fennel fronds
Braised lentils with sprouts
  • 200 gm small French-style green lentils
  • 2 fresh bay leaf
  • 2 garlic cloves, bruised
  • 2 tbsp extra-virgin olive oil, plus extra, for cooking
  • 250 ml (1 cup) red wine
  • 250 ml (1 cup) beef stock
  • 2 tbsp red wine vinegar


  • 1
    For braised lentils, place lentils, bay, garlic and enough water to cover by 5cm in a deep frying pan. Bring to simmer then reduce heat to low; cook until lentils are still slightly firm (15 minutes). Add wine and stock; cook until tender and liquid is reduced by half (10 minutes).
  • 2
    Meanwhile, preheat oven to 200˚C fan-forced. Heat a little oil in a large ovenproof frying pan over medium heat; cook bacon, stirring frequently until golden (4-5 minutes); set aside. Cook, shallots, cut-side down first in pan until browned (2 minutes each side); set aside. Drizzle pan with oil; cook Brussels sprouts, cut-side down first until browned (1½ minutes each side); set aside.
  • 3
    Rub cutlets with sumac and season all over. Drizzle pan with oil; cook cutlets, turning once until golden (2-3 minutes). Transfer to oven, bake until just cooked through (4-5 minutes).
  • 4
    Meanwhile, stir bacon and Brussels sprouts into lentils; cook over low heat for a further 5 minutes or until sprouts are warmed and tender. Discard garlic and bay, then stir in oil, vinegar and bronze fennel and season to taste.
  • 5
    Serve cutlets with braised lentils and sprouts, scattered with extra
    bronze fennel.