For a quick, tasty meal try these balsamic pork cutlets served with a tasty fennel and grapefruit salad.
Ingredients
- 1/3 cup (80ml) olive oil
- 4 x 200g pork cutlets
- 3/4 cup (180ml) balsamic vinegar
- 200g snowpeas, trimmed, thinly sliced lengthways
- Zest and juice of 1/2 pink grapefruit, (plus segmented flesh of 1 grapefruit)
- 2 small fennel bulbs, very thinly sliced (a mandoline is ideal), fronds reserved
Method
- Step 1Heat 2 tbs oil in a large frypan over medium-high heat. Season the cutlets and cook for 2 1/2 minutes each side or until golden. Transfer to a plate.
- Step 2Reduce heat to medium-low, drain remaining oil from the pan and discard, then add the balsamic vinegar. Bring to a simmer and cook, stirring, for 1 minute or until slightly reduced. Return the cutlets to the pan and cook for a further 2 minutes each side, basting constantly with the balsamic glaze.
- Step 3Blanch the snowpeas in boiling water, drain, then refresh under cold running water. Combine with the grapefruit zest, juice and segments, fennel, reserved fronds and remaining 2 tbs olive oil. Season and toss to combine, then divide among bowls and serve topped with the pork cutlets and any cooking juices.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1995 kj
Energy
25.3g
Fat Total
5.4g
Saturated Fat
4.4g
Fibre
48.6g
Protein
97mg
Cholesterol
129mg
Sodium
5.5g
Carbs (sugar)
13.8g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little & Warren Mendes
- Image credit: Jeremy Simons
- Publication: delicious.
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