Grilled pork cutlet with grilled pineapple salsa
4 serves
10 m
25 m
Ingredients
- 500 g baby potatoes, quartered
- ½ ripe pineapple, peeled, cored, and cut into 2 cm thick slices
- ½ cup coriander, chopped
- ½ red chilli, seeded and diced
- 1 tablespoon fresh lime juice
- 4 bone in pork chops, trimmed (approximately 100-120 g per chop)
- 2 cup green beans, trimmed
- 2 bunches broccolini
- 1 tablespoon olive oil
Method
Step 1
Place potatoes into a microwave-safe dish and microwave at full power for 8-10 minutes or until cooked through. Set aside.
Step 2
While potatoes are cooking, preheat a chargrill or large non-stick frying pan over medium heat and grill the pineapple slices for 2 minutes per side, or until pineapple has grill marks. Transfer slices to a chopping board and chop. Place the pineapple, coriander, chilli and lime juice in a medium bowl and stir to combine. Set aside.
Step 3
In the same frying pan, add pork chops over medium heat and cook for 4 minutes each side or until cooked through.
Step 4
While pork chops are cooking, bring a large pan of water to the boil. Add the green beans and broccolini and simmer for 4 minutes until tender. Drain. Drizzle 1 tablespoon olive oil over the vegetables before serving.
Step 5
Serve pork chops with salsa, potatoes and greens.
