- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Create a quick and easy dinner for the family with these spiced pork cutlets and crunchy barbecued potatoes.
Ingredients
- 1/4 cup lemon juice
- 1 tablespoon chopped fresh coriander (see tip)
- 2 garlic cloves, crushed
- 2 teaspoons smoked Spanish paprika (see note)
- 4 (160g each) pork cutlets, trimmed
- 4 large desiree potatoes, peeled, thinly sliced
- olive oil cooking spray
- mixed salad, to serve
Method
- Step 1Combine lemon juice, coriander, garlic and paprika in a shallow glass or ceramic dish. Add pork and turn to coat. Cover and refrigerate for 10 minutes.
- Step 2Meanwhile, spray potatoes with oil. Heat a barbecue plate or chargrill over high heat. Cook potatoes, turning, for 3 to 4 minutes or until golden and tender. Remove to a plate. Cover with foil and set aside. Cook pork for 4 to 5 minutes each side or until golden and cooked to your liking. Serve pork with potatoes and salad.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1184 kj
Energy
3g
Fat Total
1g
Saturated Fat
4g
Fibre
40g
Protein
88mg
Cholesterol
115.89mg
Sodium
4g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Spanish paprika has a smoky, intense flavour, perfect for paella and meat dishes. Tip: To keep coriander fresh, trim 1cm from the stems and place in a jug in 3cm of water. Cover loosely with a plastic bag. Store in the fridge for up to 2 weeks.
Related Video
- Author: Chrrisy Freer
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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