With a supporting cast of cherry tomatoes, zucchini and lentils, pork cutlets is the shining star in this quick meal idea.
Ingredients
- 4 pork cutlets
- 1 tablespoon olive oil
- 15g butter
- 1 large zucchini, trimmed, thinly sliced
- 3 shallots, trimmed, thinly sliced
- 1 garlic clove, crushed
- 400g can brown lentils, rinsed, drained
- 60ml (1/4 cup) Massel chicken style liquid stock
- 250g punnet cherry tomatoes
- 1/4 cup fresh continental parsley leaves
Method
- Step 1Season pork with salt and pepper. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook pork for 2-3 minutes each side or until golden. Transfer to a plate.
- Step 2Melt the butter and remaining oil in the pan. Reduce heat to medium. Cook the zucchini, shallot and garlic, stirring, for 2 minutes or until soft. Stir in the lentils, stock and tomatoes. Bring to the boil. Reduce heat to low. Place the pork on top of the lentil mixture. Cover and cook for 5 minutes or until the pork is cooked through. Top with the parsley.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1172 kj
Energy
10g
Fat Total
4g
Saturated Fat
4g
Fibre
36g
Protein
85mg
Cholesterol
189.41mg
Sodium
2g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Kathy Knudsen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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