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Grilled pork cutlet with grilled pineapple salsa

Grilled pork cutlet with grilled pineapple salsa

 A plate of deliciously cooked pork, potatoes, and green beans

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.

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