Photo of Pork cutlets with stone-fruit salsa by WW

Pork cutlets with stone-fruit salsa

5
5
3
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
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

lean pork loin chop

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 potato

200 g, (chat), halved, steamed, to serve

Instructions

  1. 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.
  2. 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.

Start eating better than ever!