Step 1

Preheat the oven to 180°C.

Step 2

Season the pork cutlets with salt and pepper. Heat the olive oil in a frypan over medium-high heat and fry the cutlets for 2-3 minutes on each side or until golden. Transfer the cutlets to a baking tray and cook in the oven for 5 minutes or until cooked through.

Step 3

Meanwhile, add the garlic to the frypan and cook for a few seconds over medium heat. Add the white wine and cranberry sauce and stir to melt the sauce. Allow to simmer for 2 minutes, then stir in the sage and thyme.

Step 4

Return the pork cutlets to the pan and coat in the cranberry wine sauce. Serve scattered with parsley, accompanied by mashed potato, rice or crusty bread, and a green salad.