Pork Cutlets

Name: Pork Cutlets | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 102
Price: 26.99 AUD
Availability: InStock

Juicy and Flavourful

$26.99/kg

Pork Cutlets are lean, tender slices cut from the loin of Australian pork, with the bone left in for flavour. Trimmed to a consistent thickness and ready to cook in minutes, they're the kind of cut that turns a busy weeknight into something worth sitting down for.

Mild and versatile, pork cutlets work with almost anything — a quick sear with salt and pepper, a sticky glaze on the BBQ, or whatever marinade you've got on hand. One cutlet is a generous single serve, and dinner is done in under ten minutes.

One cutlet is approx 300 to 330 grams.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Pork Cutlets are exactly what you want when dinner needs to be good, but time is short — lean, generous slices cut from the loin of Australian pork, with the bone left in for flavour and presentation. They're trimmed to a consistent thickness in-store so every cutlet cooks at the same rate, which means no guessing and no dry edges.

The cutlet comes from the same part of the pig as the loin chop, sliced thinner so it cooks faster and stays tender. Australian pork is naturally lean and mild, which makes it the perfect canvas for whatever flavours you're in the mood for — a quick sear with salt and pepper, a sticky barbecue glaze, or a punchy marinade you threw together while the pan was heating up. The bone does its job quietly in the background, adding depth as the cutlet cooks and giving you something to hold onto when you're eating with your hands.

One cutlet weighs around 300 to 330 grams, which is a generous single serve for one person or enough to share between two when sliced and served with sides. If you're cooking for a group, grab a few, and you've got a quick, honest meal that never feels like a compromise.

Quick Facts

Type/Cut: Pork cutlet — sliced from the loin, bone-in
Key features: Australian pork, hand-cut in-store, lean and quick-cooking
Best for: Pan-frying, BBQ, grilling, quick dinners, family meals
Flavour/texture: Lean and tender with a mild, clean pork flavour
Prep notes: Quick cooking at high heat — a few minutes per side is all it needs

Why You'll Love It

Cut from the loin — one of the leanest and most versatile cuts on the pig
Thinner than a chop, so it cooks fast without drying out — dinner in under ten minutes
The bone adds flavour and keeps the meat anchored as it cooks
Mild, clean flavour that works with almost anything — from simple salt and pepper to a sticky glaze
A generous single serve at around 300 grams — substantial enough to feel like a proper meal

Cooking Tips

Pan-fry: medium-high heat with a splash of oil, 3 to 4 minutes per side until golden and cooked through
BBQ: hot grill, same timing — turn once only for a clean sear
Bake: on a lined tray at 200°C for 12 to 15 minutes, turning once halfway
Season generously before cooking — pork loves salt, and a good crust is half the battle
Rest the cutlet for 3 to 4 minutes after cooking; the juices will redistribute, and the meat will finish cooking gently
For extra flavour, rub the cutlet with a little garlic and rosemary or a spoonful of mustard before it hits the heat

Serving Ideas

Served whole with roasted sweet potato wedges, steamed greens, and a spoonful of apple sauce
Sliced and laid over a warm potato salad with mustard dressing and fresh dill
Brushed with a sticky barbecue glaze, grilled, and served on a soft roll with coleslaw
Add Pork Cutlets to your next order for a quick-cooking cut that never feels like you're cutting corners.

Butcher's Tip: Pork cutlets are lean by nature, so the margin between juicy and dry is narrow. The trick is high heat and a timer — three to four minutes per side in a hot pan or on the grill is all they need. If you're second-guessing, press the centre with your tongs: it should feel firm, but spring back, not hard. Overcooked pork is a shame, and with a cutlet this good, it's an easy one to avoid.

Bonus Tip: Give your cutlet a quick brine before cooking — dissolve a tablespoon of salt in a cup of warm water, let it cool, and soak the cutlet for fifteen minutes. Pat it dry, season as usual, and cook. You'll get a juicier result and a better crust, and the whole thing adds about two minutes of hands-on work.