Caribbean-style pork cutlets with rice salad
2 clove(s), crushed
2 tsp, finely grated
ground all spice
lean pork loin chop
560 g, (Buy 4 x 180g) fat trimmed
cooked brown rice
2 cup(s), (340g)
1 cup(s), cut into 1cm pieces
½ small, finely chopped
1 large, finely chopped
¼ cup(s), small leaves
- Combine garlic, rind, cinnamon, nutmeg, allspice and half the oil in a small bowl. Rub spice mixture over pork.
- 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.
- 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.