Try this with chicken breast fillets, or lamb forequarter chops. This recipe teams well the Cheesy Potato Stacks.
4-6 pork cutlets
finely grated rind and juice of a lemon
2 cloves garlic, crushed
1 teaspoon caraway seeds
Corn & Tomato Salsa, to serve (see below)
mixed salad greens, to serve
Preheat oven to moderate 180C (160C fan forced). Trim the pork cutlets. Lightly oil a pan and place over a medium heat. Sear pork cutlets for 2 min each side. Place into a baking dish.
Top pork cutlets with grated lemon rind and juice, fresh garlic and caraway seeds. Drizzle with a little olive oil. Transfer to oven and bake for 5-8 min or until pork is tender. Serve with Corn & Tomato Salsa (see below) and mixed salad greens and Cheesy Potato Stacks, if desired.
CORN & TOMATO SALSA
Combine a 300g can drained corn kernels with 200g punnet of halved cherry tomatoes and 1/3 cup each green and black olives. Add a little pesto and toss to combine.