Pork cutlets with chunky tomato sauce and roasted cauliflower
Pork loin chop, raw
544 g, (Buy 4x170g cutlets), fat trimmed
1 cup(s), (1/2 small), cut into florets
2 clove(s), crushed
2 individual, thinly sliced
Canned diced tomatoes
¼ cup(s), (60ml)
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
2 tbs, lightly toasted
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Combine cauliflower, half both the garlic and oil, and ⅓ cup (80ml) water in a baking dish. Cover with foil and bake for 10 minutes. Remove foil and bake for 10 minutes or until cauliflower is lightly browned and tender.
- Meanwhile, heat remaining oil in a small saucepan over medium heat. Cook shallots and remaining garlic, stirring, for 3 minutes or until softened. Add tomatoes, paste and stock and bring to the boil. Reduce heat and simmer for 5 minutes until slightly thickened. Stir in basil.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Season pork with salt and pepper. Cook for 3–4 minutes each side or until cooked through.
- Add almonds and parsley to roasted cauliflower and toss to combine. Season with salt and pepper. Serve pork with roasted cauliflower and tomato sauce.