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Photo of Pork cutlets with stone-fruit salsa by WW

Pork cutlets with stone-fruit salsa

8
Points®
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

Pork loin chop, raw

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 potatoes

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.