Pork cutlets with risoni salad
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Hurrah! Another way to serve delicious basil pesto - with roasted pork cutlets, chunky mushrooms, sweet peas and risoni.
Ingredients
Pork loin chop, raw
400 g, (Buy 4 x 125g cutlets) fat trimmed
Dry pasta
150 g, risoni
Olive oil
1 tsp
Red onion
1 medium, halved, thinly sliced
Mushrooms
200 g, button mushrooms,thickly sliced
Frozen green peas
½ cup(s), (60g)
Basil pesto
¼ cup(s), (65g) ready- made
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 150°C. Heat a non-stick frying pan over medium-high heat. Lightly spray cutlets with oil. Season with salt and pepper. Cook for 3 minutes each side or until golden. Transfer to a baking tray. Bake for 5 minutes for medium rare or until cooked to your liking.
2
Meanwhile, cook the risoni in a saucepan of boiling salted water following packet instructions or until tender. Drain and return to the pan.
3
Heat the oil in a frying pan over medium-high heat. Cook the onion and mushroom, stirring occasionally, for 4 minutes or until mushroom is golden. Add the peas to the pan and cook for 2 minutes or until heated through. Add the mushroom mixture to the risoni and combine. Spoon the risoni salad onto serving plates. Top with the cutlets and basil pesto.
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