Smoked Pork Cutlets with Crispy Potatoes

pork cutlets with crispy potatoes

If you’re like us and have been watching My Kitchen Rules, this was a recipe made by the twins Vicky and Helena.

I’ve opted out of the fennel salad instead Sarah put together a simple green salad and I also grilled the pork cutlets before baking instead of frying them in oil.

The crumb still crisped up and most people would consider this slightly more healthy.

We both enjoyed eating this while watching a later episode of My Kitchen Rules. Enjoy.

This goes to show that anything can be done on the grill.

breaded pork cutlets


pork cutlets grilling


Smoked Pork Cutlets with Crispy Potatoes
Prep time
Cook time
Total time
These pork cutlets are breaded and crumbed and then grilled over an open flame instead of frying and then smoked in a Weber grill with apple wood chips.
Recipe type: Main
Cuisine: Barbecue
Serves: 2
  • 2 pork cutlets
  • 1 egg, beaten
  • ⅓ cup all purpose flour, for dusting
  • Handful of apple wood chips
  • 2-3 large potatoes, peeled, cut into even sized chunks
  • 2 tablespoons fries seasoning
  • Rice bran oil, for roasting
  • Ciabatta bread
  • 2 tablespoons lemon thyme
  • 1 tablespoon sea salt flakes
  • 1 tablespoon ground black pepper
  • 1 tablespoon chilli flakes, optional
  1. Prepare grill for 2-zone indirect medium heat
  2. Preheat oven to 230°C, fan bake
For the potatoes
  1. Heat oil in roasting dish while oven is preheating
  2. Bring potatoes to a boil in a pot with salted water, boil for 2 minutes
  3. Drain, dry and season and roast for 40 minutes, flipping once after 20 minutes
For the crumb
  1. Tear up bread into chunks and add to food processor, blitz into crumbs
  2. Add salt, pepper and chilli flakes, blitz to combine
Put it together
  1. Put flour in a bowl, the egg in another and the crumb on a plate
  2. Coat the pork cutlets in flour, then egg and finally the crumb
  3. Once the grill is ready, grill the cutlets directly over the coals for 1 minute each side to crisp up the crumb
  4. Move to indirect heat zone, add wood chips to coals and close the lid with vents over the pork cutlets
  5. Bake in the grill for 15-20 minutes until internal temperature reaches 60°C, remove from grill and rest for 3-5 minutes
  6. Remove potatoes from oven, pat dry any excess oil and serve along side pork cutlets immediately
A green leafy salad goes great alongside this dish



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  1. Maggie · May 12, 2014

    Never tried to grill pork chop but this one looks delicious and easy!
    How’s thing going lately? I was struggling with 3 posts every week and kind of burnt out… So have been doing only 1 post till now and spent more time working on social media…

    • OMFGBBQ · May 12, 2014

      Hi Maggie – you can grill ANYTHING. ANYTHING. One of the goals of this blog is to show everyone that 😉

      Going alight – still got the fire to continue posting new stuff! 3 posts a week would be killer unless you had a big back log to schedule! Good idea to drop it back a bit!

  2. Kathi @ · May 12, 2014

    It never occurred to me that you could put a coating on something before grilling! Super clever – love it!

    • OMFGBBQ · May 12, 2014

      Just another way to avoid frying in oil which you would normally do with a crumb!