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Photo of Pork cutlets with risoni salad by WW

Pork cutlets with risoni salad

Total Time
25 min
10 min
15 min
Hurrah! Another way to serve delicious basil pesto - with roasted pork cutlets, chunky mushrooms, sweet peas and risoni.


Pork loin chop, raw

400 g, (Buy 4 x 125g cutlets) fat trimmed

Dry pasta

150 g, risoni

Olive oil

1 tsp

Red onion

1 medium, halved, thinly sliced


200 g, button mushrooms,thickly sliced

Frozen green peas

½ cup(s), (60g)

Basil pesto

¼ cup(s), (65g) ready- made

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 150°C. Heat a non-stick frying pan over medium-high heat. Lightly spray cutlets with oil. Season with salt and pepper. Cook for 3 minutes each side or until golden. Transfer to a baking tray. Bake for 5 minutes for medium rare or until cooked to your liking.
  2. Meanwhile, cook the risoni in a saucepan of boiling salted water following packet instructions or until tender. Drain and return to the pan.
  3. Heat the oil in a frying pan over medium-high heat. Cook the onion and mushroom, stirring occasionally, for 4 minutes or until mushroom is golden. Add the peas to the pan and cook for 2 minutes or until heated through. Add the mushroom mixture to the risoni and combine. Spoon the risoni salad onto serving plates. Top with the cutlets and basil pesto.


VARIATION: Add 1 garlic clove (crushed) with onion in Step 3.