Caribbean-style pork cutlets with rice salad
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The delicious fresh ginger, allspice and pineapple in this dish will whisk your tastebuds away to the sun-soaked islands any time of year
Ingredients
Garlic
2 clove(s), crushed
Lime rind
2 tsp, finely grated
Ground cinnamon
¼ tsp
Ground nutmeg
¼ tsp
Ground allspice
½ tsp
Olive oil
1 tbs
Pork loin chop, raw
560 g, (Buy 4 x 180g) fat trimmed
Cooked brown rice
2 cup(s), (340g)
Pineapple
1 cup(s), cut into 1cm pieces
Red onion
½ small, finely chopped
Red capsicum
1 large, finely chopped
Fresh basil
¼ cup(s), small leaves
Lime juice
2 tbs
Instructions
1
Combine garlic, rind, cinnamon, nutmeg, allspice and half the oil in a small bowl. Rub spice mixture over pork.
2
Heat a barbecue or chargrill over medium-high heat. Cook pork for 4 minutes each side or until cooked to your liking. Transfer to a plate. Cover pork with foil and rest for 5 minutes before serving.
3
Meanwhile, place rice, pineapple, onion, capsicum and basil in a medium bowl. Drizzle with juice and remaining oil and toss gently to combine. Serve pork with the rice salad.
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