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Photo of Oat-crumbed pork with eggplant salsa by WW

Oat-crumbed pork with eggplant salsa

Total Time
40 min
20 min
20 min



1 medium, cut into 2cm pieces

Cherry tomatoes

250 g, halved

Plain flour

¼ cup(s), (35g)


1 medium

Skim milk

2 tbs

Rolled oats, dry

1 cup(s), (90g)

Fresh lemon rind

2 tsp

Fresh flat-leaf parsley

2 tbs, chopped

Fresh chives

2 tbs, chopped

Pork leg steak, raw

320 g, fat trimmed (Buy 4 x 100g steaks)

Olive oil

1 tbs


1 bunch(es), halved lengthways

Balsamic vinegar

2 tsp, white

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200ºC or 180ºC fan-forced. Line a baking tray with baking paper. Spread eggplant on prepared tray and lightly spray with oil. Bake for 10 minutes. Add tomatoes and bake for 10 minutes or until tomatoes soften and eggplant is golden.
  2. Meanwhile, place flour on a plate. Whisk egg and milk in a shallow bowl. Combine oats, rind, half the parsley and half the chives on a plate. Working with 1 piece at a time, coat pork in flour, then egg mixture and oat mixture. Place pork on a plate. Cover and place in fridge for 10 minutes.
  3. Heat oil in a large non-stick frying pan over medium heat. Cook pork for 2 minutes each side or until golden and just cooked through.
  4. Meanwhile, boil, steam or microwave broccolini until tender. Drain.
  5. Combine eggplant mixture, balsamic and remaining parsley and chives in a large bowl. Season salsa with salt and pepper. Serve pork with broccolini and eggplant salsa.


SERVING SUGGESTION: Mashed potato. Boil, steam or microwave 500g potatoes (chopped) until tender. Drain. Mash in a large bowl with ⅓ cup (80ml) skim milk. Add it: 1 tbs parmesan cheese to oat mixture in Step 2. Swap it: Pork for 4 x 125g skinless firm white fish fillets.