Oat-crumbed pork with eggplant salsa
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Eggplant
1 medium, cut into 2cm pieces
Cherry tomatoes
250 g, halved
Plain flour
¼ cup(s), (35g)
Egg(s)
1 medium
Skim milk
2 tbs
Rolled oats, dry
1 cup(s), (90g)
Fresh lemon rind
2 tsp
Fresh flat-leaf parsley
2 tbs, chopped
Fresh chives
2 tbs, chopped
Pork leg steak, raw
320 g, fat trimmed (Buy 4 x 100g steaks)
Olive oil
1 tbs
Broccolini
1 bunch(es), halved lengthways
Balsamic vinegar
2 tsp, white
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200ºC or 180ºC fan-forced. Line a baking tray with baking paper. Spread eggplant on prepared tray and lightly spray with oil. Bake for 10 minutes. Add tomatoes and bake for 10 minutes or until tomatoes soften and eggplant is golden.
2
Meanwhile, place flour on a plate. Whisk egg and milk in a shallow bowl. Combine oats, rind, half the parsley and half the chives on a plate. Working with 1 piece at a time, coat pork in flour, then egg mixture and oat mixture. Place pork on a plate. Cover and place in fridge for 10 minutes.
3
Heat oil in a large non-stick frying pan over medium heat. Cook pork for 2 minutes each side or until golden and just cooked through.
4
Meanwhile, boil, steam or microwave broccolini until tender. Drain.
5
Combine eggplant mixture, balsamic and remaining parsley and chives in a large bowl. Season salsa with salt and pepper. Serve pork with broccolini and eggplant salsa.
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