Comfort food at it’s finest, Nancy Duran’s Lemon & garlic pork cutlets with lemon butter pilaf is the perfect gluten-free option for the whole family
Ingredients
- 4 (about 200g each) pork cutlets
- 1/3 cup (80ml) olive oil
- 1 garlic clove, crushed
- 1/4 cup (60ml) lemon juice
- 1 lemon, thickly sliced
- Lemon butter pilaf
- 1 tablespoon vegetable oil
- 20g unsalted butter
- 1 onion, finely chopped
- 2 cups (400g) white long-grain rice
- 2 cups (500ml) Massel chicken style liquid stock
- 1/4 cup (60ml) lemon juice
- 3 teaspoons finely grated lemon rind
- 1/3 cup finely chopped flat-leaf parsley
Method
- Step 1Place pork in a bowl with 1 tablespoon of the oil, garlic, lemon juice and 2 teaspoons sea salt. Toss to coat, cover and refrigerate for 30 minutes.
- Step 2Meanwhile, make pilaf. Heat oil and butter in a non-stick saucepan over medium heat, add onion and cook for 5 minutes until soft. Add rice, stirring to coat, then add stock and juice. Bring to boil, then reduce heat to very low, cover tightly and cook for 25 minutes (you can use a simmer mat to prevent rice from sticking). Fluff with a fork, add rind and parsley, season then cover to keep warm while you cook the pork.
- Step 3Heat remaining olive oil in a nonstick frypan over medium-high heat.
- Step 4Cook pork and lemon slices, in batches, for about 5 minutes each side or until the pork is golden brown and cooked as desired. Serve with the pilaf.
- Low carb
- Low sugar
Nutrition
3472 kj
Energy
32g
Fat Total
8g
Saturated Fat
2g
Fibre
52g
Protein
123mg
Cholesterol
654.35mg
Sodium
3g
Carbs (sugar)
83g
Carbs (total)
All nutrition values are per serve
- Author: Nancy Duran
- Image credit: Ian Wallace
- Publication: delicious.
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