Ingredients
- 4 pork cutlets (250g each), trimmed
- 1 lemon, rind finely grated, juiced
- 1 garlic clove, crushed
- 1 teaspoon dried mint
- 2 tablespoons olive oil
- 400g baby chat potatoes, halved
- 2 zucchini, thickly sliced
- 1 red capsicum, chopped
- olive oil cooking spray
Method
- Step 1Place pork in a shallow dish. Place lemon rind, 2 tablespoons of lemon juice, garlic, mint and 1 tablespoon of olive oil in a bowl. Season with salt and pepper. Whisk to combine. Pour over pork. Cover. Set aside.
- Step 2Meanwhile, place potatoes and 1/4 cup water in a heatproof, microwave-safe dish. Cover. Microwave on HIGH (100%) for 6 minutes. Add zucchini and capsicum. Microwave for 3 minutes. Drain.
- Step 3Spray a frying pan with oil. Heat over medium-high heat. Cook pork for 3 to 4 minutes each side or until cooked to your liking. Remove to a plate. Cover with foil and set aside.
- Step 4Reduce heat to medium-low. Add remaining oil and vegetables. Cook, stirring, for 5 minutes or until vegetables are tender. Season with salt and pepper. Drizzle with remaining lemon juice. Serve pork cutlets with vegetables.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1287 kj
Energy
12g
Fat Total
2g
Saturated Fat
3g
Fibre
34g
Protein
76mg
Cholesterol
97.7mg
Sodium
3g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Lucia
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
0