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Photo of Pork cutlets with chunky tomato sauce and roasted cauliflower by WW

Pork cutlets with chunky tomato sauce and roasted cauliflower

7
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Roasting gives cauliflower a very different flavour. Try it and you may never eat it any other way.

Ingredients

Pork loin chop, raw

544 g, (Buy 4x170g cutlets), fat trimmed

Cauliflower

1 cup(s), (1/2 small), cut into florets

Garlic

2 clove(s), crushed

Olive oil

1 tbs

Green shallot(s)

2 individual, thinly sliced

Canned diced tomatoes

425 g

Tomato paste

1 tsp

Chicken stock

¼ cup(s), (60ml)

Fresh basil

2 tbs

Fresh flat-leaf parsley

½ cup(s), coarsely chopped

Flaked almonds

2 tbs, lightly toasted

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Combine cauliflower, half both the garlic and oil, and ⅓ cup (80ml) water in a baking dish. Cover with foil and bake for 10 minutes. Remove foil and bake for 10 minutes or until cauliflower is lightly browned and tender.
  2. Meanwhile, heat remaining oil in a small saucepan over medium heat. Cook shallots and remaining garlic, stirring, for 3 minutes or until softened. Add tomatoes, paste and stock and bring to the boil. Reduce heat and simmer for 5 minutes until slightly thickened. Stir in basil.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Season pork with salt and pepper. Cook for 3–4 minutes each side or until cooked through.
  4. Add almonds and parsley to roasted cauliflower and toss to combine. Season with salt and pepper. Serve pork with roasted cauliflower and tomato sauce.

Notes

SERVING SUGGESTION: Steamed baby green beans.TIP: To toast almonds, preheat oven to 200°C or 180°C fan-forced. Spread almonds on a baking tray and bake, stirring occasionally, for 3–4 minutes or until toasted.

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