Photo of Pork cutlets with risoni salad by WW

Pork cutlets with risoni salad

8
7
7
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Hurrah! Another way to serve delicious basil pesto - with roasted pork cutlets, chunky mushrooms, sweet peas and risoni.

Ingredients

lean pork loin chop

400 g, (Buy 4 x 125g cutlets) fat trimmed

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.

Notes

VARIATION: Add 1 garlic clove (crushed) with onion in Step 3.

Start eating better than ever!