BBQ Maple Pork Cutlet with Grilled Peach Salad

Tip: Maple marinade is also great with a pork scotch roast. Vegetables may also be grilled on the barbecue. Courtesy of Australian Pork

20 minutes
15 minutes
4 people


  • 4 lean Scottsdale Pork cutlets
  • ½ cup maple syrup
  • 1 orange, zested and juiced
  • Pinch of ground cinnamon
  • 4 fresh peaches, halved
  • 2 tablespoon brown sugar
  • 2 small zucchinis, shaved
  • 1 red capsicum, thinly sliced
  • 1 yellow capsicum, diced small
  • Ground cinnamon to garnish


  1. Combine the maple syrup, ground cinnamon, orange zest and juice in a small bowl and marinate the pork cutlets for as long as possible, up to 24 hours.
  2. Grill the pork cutlets on a preheated BBQ over medium heat for 4 minutes on each side. Remove the pork cutlets from the grill and rest in a warm place.
  3. Sprinkle the brown sugar over the peaches and cook on the BBQ for 2 minutes on each side.
  4. Quickly blanch the zucchini and capsicum and set aside.
  5. Serve BBQ maple cutlet with the scattered vegetables and grilled peaches, drizzle with maple syrup and dust with a little ground cinnamon.