The secret to this simple pork cutlet dinner is in the vibrant marinade.
Ingredients
- 4 lean pork loin cutlets
- Olive oil cooking spray
- 150g green beans, sliced diagonally
- 1/4 red cabbage or green cabbage, sliced
- 1 red capsicum, deseeded, sliced
- 1 teaspoon reduced-salt soy sauce
- 1/4 cup chilli jam, to serve (see note)
Marinade
- 5cm piece ginger, grated
- 2 garlic cloves, crushed
- 1 small red chilli, deseeded, finely chopped
- 1 tablespoon olive oil
Method
- Step 1Make marinade: Combine all ingredients in a ceramic dish. Set aside 2 teaspoons of marinade. Add pork to remaining marinade. Turn to coat. Stand at room temperature for 10 minutes.
- Step 2Heat a large frying pan over medium-high heat. Spray lightly with oil. Cook pork for 3 to 5 minutes each side or until just cooked through. Remove to a plate. Cover with foil. Set aside to rest.
- Step 3Wipe frying pan clean. Heat over high heat until hot. Spray with oil. Add beans. Cook, tossing, for 2 minutes. Add cabbage, capsicum and reserved marinade. Cook for 3 to 5 minutes or until beans are tender and cabbage has wilted. Remove from heat. Stir through soy sauce. Divide cabbage mixture between serving plates. Top each with a pork cutlet and a dollop of chilli jam. Serve.
- High protein
- Low carb
- Low kilojoule
Nutrition
1104 kj
Energy
10.4g
Fat Total
2.3g
Saturated Fat
5g
Fibre
31g
Protein
95mg
Cholesterol
329mg
Sodium
9.1g
Carbs (total)
All nutrition values are per serve
Notes
Look for chilli jam in the Asian section of your supermarket or in delicatessens. You could replace it with sweet chilli sauce, if you prefer.
- Author: Kim Meredith
- Image credit: Louise Lister
- Publication: Super Food Ideas
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