Spanish broccolini with grilled pork cutlets
1 clove(s), crushed
Lean pork loin chop
576 g, (Buy 4x180g chops), fat trimmed
2 bunch(es), halved crossways
3 clove(s), thinly sliced
Dried chilli flakes
Fresh lemon rind
1 tsp, finely grated
2 tbs, toasted
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- 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.
- Meanwhile, boil, steam or microwave broccolini until just tender. Drain. Refresh under cold water. Drain.
- 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.
- 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.