Pork cutlets with stone-fruit salsa

Name: Pork cutlets with stone-fruit salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 tsp Canola oil; 0.5 tsp Fennel seeds crushed; 280 g Pork loin chop, raw (buy 2x150g cutlets); 1 medium Nectarine(s) chopped; 0.25 small Red onion thinly sliced; 2 tbs Fresh flat-leaf parsley coarsley chopped; 2 tbs Fresh mint coarsley chopped; 1 tbs Lemon juice; 1 tsp Olive oil; 200 g Baby potatoes (chat), halved, steamed, to serve

Points®

Total Time

20 min

Prep

10 min

Cook

10 min

Serves

Difficulty

Moderate

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

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.
Combine fruit, onion, parsley, mint, juice and oil in a small bowl. Serve pork with salsa and steamed potatoes.

Notes

SERVING SUGGESTION: Salad of baby spinach leaves, ½ medium avocado, alfalfa sprouts, green capsicum and 1 tablespoon of sunflower seeds.

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Pork cutlets with stone-fruit salsa

Ingredients

Instructions

Notes

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