Pork cutlets with stone-fruit salsa
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
If ever there was a match made in heaven, it’s a sweet and savoury dinner
Ingredients
Canola oil
1 tsp
Fennel seeds
½ tsp, crushed
Pork loin chop, raw
280 g, (buy 2x150g cutlets)
Nectarine(s)
1 medium, chopped
Red onion
¼ small, thinly sliced
Fresh flat-leaf parsley
2 tbs, coarsley chopped
Fresh mint
2 tbs, coarsley chopped
Lemon juice
1 tbs
Olive oil
1 tsp
Baby potatoes
200 g, (chat), halved, steamed, to serve
Instructions
1
Combine oil, fennel and pork in a small bowl. Rub both sides of cutlets with fennel mixture. Heat a chargrill pan or barbecue over medium-high heat. Add pork and cook for 4–5 minutes each side or until just cooked through.
2
Combine fruit, onion, parsley, mint, juice and oil in a small bowl. Serve pork with salsa and steamed potatoes.
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