- 1/4 cup fresh chives, finely chopped
- 2 tablespoons extra virgin olive oil
- 1/4 cup apple cider vinegar
- 4 x 300g pork cutlets
- 8 large slices prosciutto
- 30g butter
- 2 large firm green pears, cored, chopped
- 1/3 cup sweetened dried cranberries
- 1/3 cup walnuts, chopped, toasted
- 1/2 cup small flat-leaf parsley leaves
- Step 1Place chives, oil and vinegar in a small jug. Whisk with a fork to combine. Season with salt and pepper.
- Step 2Place pork in a large shallow dish. Spoon 2 tablespoons chive dressing over pork. Rub all over to coat. Wrap 2 slices of prosciutto around each pork cutlet, crossing them over each other and securing with toothpicks if necessary.
- Step 3Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
- Step 4Heat a non-stick frying pan over medium heat. Cook pork, seam-side down, for 3 minutes each side or until golden. Transfer to prepared tray. Bake for 8 to 10 minutes or until cooked to your liking. Remove from oven. Cover with foil. Rest for 5 minutes.
- Step 5Meanwhile, melt butter in the same frying pan over medium-high heat. Add pear. Cook, tossing, for 2 minutes or until starting to turn golden and just soften. Remove from heat. Stir in cranberries and remaining chive dressing. Add walnuts and parsley. Toss to combine. Serve pork with pear salsa.
- High protein
- Low carb
- Lower gi
All nutrition values are per serve
- Author: Tracey Meharg
- Image credit: Guy Bailey
- Publication: Super Food Ideas