Pork and lemon combine beautifully in this special occasion dish with sweet onion.
Ingredients
- 1 tablespoon olive oil
- 4 pork cutlets, French trimmed
- 450g Baby Cream Delight potatoes, thickly sliced
- 2 red onions, cut into wedges
- 280g btl Sicilian olives, drained
- 1 tablespoon fresh rosemary leaves
- 250ml (1 cup) Massel salt reduced chicken style liquid stock
- 2 tablespoons lemon juice
- 1 bunch broccolini, halved lengthways
- 1/4 cup fresh continental parsley leaves
- Lemon zest, to serve
Method
- Step 1Heat the oil in a roasting pan over medium-high heat. Season the pork with pepper. Cook for 2 minutes each side or until browned. Add the potato, onion, olives and rosemary. Pour over the stock and lemon juice. Bake for 30-35 minutes or until the pork is almost cooked through.
- Step 2Place the broccolini on top of the pork mixture. Bake for 5 minutes or until broccolini is tender crisp. Season.
- Step 3Divide the pork, potato, onion and broccolini among serving plates. Drizzle over the pan juices. Sprinkle with parsley and lemon zest.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1811 kj
Energy
22g
Fat Total
3g
Saturated Fat
6g
Fibre
37g
Protein
76mg
Cholesterol
1301.39mg
Sodium
4g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Cook broccolini together with the pork so that it can absorb all the lovely flavours.
- Author: Sonja Bernyk
- Image credit: Al Richardson
- Publication: Australian Good Taste
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