- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Advanced
These stuffed port cutlets make tonight’s dinner a little bit fancy.
Ingredients
- 4 medium (800g) desiree potatoes
- 1 tablespoon olive oil
- 4 (200g each) pork cutlets, trimmed
- 100g feta, crumbled
- 1/4 cup finely chopped sun-dried tomatoes
- 1/4 cup shredded fresh basil leaves
- olive oil cooking spray
- salad leaves, to serve
Equipment
- You will need 4 toothpicks.
Method
- Step 1Prick potatoes all over with a fork or skewer. Place around edge of microwave turntable. Microwave on high (100%) for 6 minutes or until just tender. Thickly slice. Transfer to a bowl. Add oil. Toss to coat.
- Step 2Meanwhile, using a small sharp knife, cut each cutlet lengthways to make a pocket (don’t cut all the way through). Combine feta, tomato and basil in a bowl. Place one-quarter of the feta mixture in each pocket. Secure with a toothpick.
- Step 3Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook pork for 5 to 7 minutes each side or until cooked through. Cook potato for 2 to 3 minutes each side or until browned and crisp. Remove and discard toothpicks from pork. Serve with potato and salad leaves.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1908 kj
Energy
14g
Fat Total
6g
Saturated Fat
5g
Fibre
54g
Protein
126mg
Cholesterol
425.39mg
Sodium
6g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Andrew Young
- Publication: Super Food Ideas
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