As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!
Ingredients
- 4-6 pork cutlets
- 1 cup instant polenta
- 3 1/2 cups Massel chicken style liquid stock
- 50g unsalted butter, chopped
- 1/2 cup parmesan
- salt and pepper to taste
tomato relish
- 3 teaspoons balsamic vinegar
- 2 teaspoons chopped fresh sage
- 400g can chopped peeled tomatoes
- 1/2 teaspoon sugar
- salt and pepper to taste
Method
- Step 1For relish place the tomatoes in a saucepan over high heat and bring to the boil. Add sugar, vinegar, salt and pepper, and stir regularly for 2-3 minutes until reduced slightly. Stir in the sage, cover and set aside.
- Step 2Heat the oil in a large non-stick frying pan over high heat. Cook the cutlets for 4 minutes on each side or until browned and cooked through. Remove from the heat, cover with foil and keep warm.
- Step 3Bring chicken stock to the boil in a saucepan. Add the polenta, reduce the heat to low and stir constantly for 4-5 minutes until soft. Stir through the butter, parmesan, and salt and pepper.
- Step 4Serve the pork cutlets on a bed of polenta with the tomato relish and salad.
- High protein
- Low carb
- Low sugar
Nutrition
2101 kj
Energy
19g
Fat Total
10g
Saturated Fat
2g
Fibre
54g
Protein
154mg
Cholesterol
1295.99mg
Sodium
4g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Luke Burgess
- Publication: Taste.com.au
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