at the 2009 PCA South Burnett Cook-Off.
Mix the soy sauce with the peanut oil and brush the pork cutlets with the mixture.
Place the cutlets on a medium hot flat barbecue plate and baste twice while cooking.
Set chops aside to rest.
Slice apples thinly, leaving the skin on and grill lightly on the barbecue plate (where the chops were cooked) until golden brown.
Ingredients300g Chinese cabbage (wombok)
2 green spring onions
1 clove garlic
100g green capsicum
1 small red chilli, de-seeded
50g roasted peanuts, roughly crushed
2 limes, juiced
½ tblsp rice oil
1 tblsp fish sauce
MethodFinely slice the cabbage, spring onions, garlic, capsicum and chilli.
Toss through the nuts.
Whisk the lime juice, oil and fish sauce and pour over the cabbage, fold through.
To serve, spoon the slaw onto the centre of plates.
Add the cutlets and decorate with the apple slices.
Serves 4Local produce
Pork cutlets - Barkers Creek (Swickers, Kingaroy)
Peanuts - Peanut Company of Australia, Kingaroy
Peanut Oil - Kingaroy Gold (PCA, Kingaroy)
Limes - Peter Hatfield, Kingaroy
Peter Howard with the two dishes
he prepared at the 2009 PCA Cook-Off
Well-known foodie Peter Howard prepared Roasted Pork Cutlets with Grilled Apple and Asian Slaw at the 2009 PCA South Burnett Cook-Off.
Method