Chipotle pork with chimichurri sauce & slaw
9
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Smoky chipotle and tangy chimichurri add a South American kick to this tasty dish.
Ingredients
Pork loin steak, lean, raw
720 g
Honey
1 tablespoon(s), level
Santa Maria Chipotle Paste
100 g
White Long Grain Rice, dry
300 g
Coriander, fresh
15 g
Parsley, fresh
15 g
Garlic
1 clove(s)
Onion
1 medium
Olive Oil
2 tablespoon(s)
White Wine Vinegar
2 tablespoon(s)
Cabbage
1 portion(s), medium
Onion
1 medium
Lime Juice, Fresh
1 tablespoon(s)
Fat Free Natural Yogurt
150 g
Cumin seeds
1 teaspoon(s), level
Instructions
1
Combine the ingredients for the chimichurri and season.
2
Combine the ingredients for the slaw and season with pepper.
3
Place the pork steaks in a shallow bowl, add the honey and chipotle paste and mix to coat. Preheat the grill and line the grill pan with foil. Grill the pork steaks for 12–15 minutes, turning once or twice.
4
Meanwhile, cook the rice according to the packet instructions and drain. Serve the rice with the chimichurri raked through, with a pork steak each and a heap of slaw. Serve with extra lime wedges, if using.
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