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Photo of Caribbean-style pork cutlets with rice salad by WW

Caribbean-style pork cutlets with rice salad

10
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.

Notes

SERVING SUGGESTION: Leafy green salad.TIP: You can replace half the rice with a 400g can of black beans (rinsed, drained).

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