Pork cutlets with risoni salad
Lean pork loin chop
400 g, (Buy 4 x 125g cutlets) fat trimmed
150 g, risoni
1 medium, halved, thinly sliced
200 g, button mushrooms,thickly sliced
Frozen green peas
½ cup(s), (60g)
¼ cup(s), (65g) ready- made
1 x 3 second spray(s)
- 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.
- Meanwhile, cook the risoni in a saucepan of boiling salted water following packet instructions or until tender. Drain and return to the pan.
- 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.