Photo of Spanish broccolini with grilled pork cutlets by WW

Spanish broccolini with grilled pork cutlets

4
4
4
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Lemon juice

1 tbs

Garlic

1 clove(s), crushed

Olive oil

1 tbs

Lean pork loin chop

576 g, (Buy 4x180g chops), fat trimmed

Broccolini

2 bunch(es), halved crossways

Garlic

3 clove(s), thinly sliced

Smoked paprika

½ tsp

Dried chilli flakes

¼ tsp

Fresh lemon rind

1 tsp, finely grated

Flaked almonds

2 tbs, toasted

Lemon(s)

1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine juice, crushed garlic and 3 teaspoons oil in a shallow dish. Add pork and turn to coat. Cover and place in fridge for 20 minutes.
  2. Meanwhile, boil, steam or microwave broccolini until just tender. Drain. Refresh under cold water. Drain.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook pork for 4–5 minutes each side or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes.
  4. Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook sliced garlic, paprika, chilli and rind, stirring, for 30 seconds or until fragrant. Add broccolini and cook for 1 minute or until heated through. Sprinkle with almonds and serve with pork and lemon wedges.

Notes

SERVING SUGGESTION: Roasted baby (chat) potatoes. TIP: To toast almonds, toss them in a small non-stick frying pan over medium heat until golden.