Grilled pork cutlet with five-bean braise
1 tsp, (plus extra to garnish)
Fresh lemon rind
Pork loin chop, raw
480 g, (4 x 150g each), fat trimmed
Green string beans
120 g, trimmed, halved
2 medium, trimmed, thinly sliced
Canned mixed beans
1 medium, wedges to serve
- Combine the oil, thyme and rind in a small bowl. Rub both sides of the pork with the thyme mixture.
- Preheat a chargrill or barbecue over medium-high heat. Cook the pork for 4–5 minutes each side or until cooked to your liking.
- Meanwhile, cook the green beans and carrot in a small saucepan of boiling salted water for 2–3 minutes or until just tender. Drain and set aside. Add the four bean mix and passata to the pan. Stir over medium heat until heated through. Add the green beans and carrot and stir until heated through.
- Serve the pork with the braised beans, rice, lemon wedges and garnished with thyme sprigs.