Spiced Pork Cutlets with Minted Pea Couscous Recipe | Otway Pork

Spiced Pork Cutlets with Minted Pea Couscous

Difficulty

Medium

Serves

4 people

Prep

30 mins

Cook

30 mins


Ingredients

  • 4 (about 250g each) Otway Pork cutlets, rind off
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon allspice
  • Pan-fried lemon wedges, to serve

 

Minted Pea Couscous ingredients

  • 1 ½ cups couscous
  • 1 ½ cups frozen green peas
  • 1 ½ cups boiling water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/3 cup small mint leaves
  • 1/3 cup almonds, roughly chopped

Method

  1. Preheat oven to 220˚C/200˚C fan-forced. Combine 1 tablespoon oil, cinnamon and allspice in a small bowl.  Season with salt and pepper.   Place pork on a plate and brush both sides with the oil mixture.

  2. Heat remaining 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add pork and cook for 2-3 minutes on each side until golden.  Transfer to a baking tray lined with baking paper.  Place pork in oven and cook for 8-10 minutes until just cooked through.  Remove from oven, cover and rest for 5 minutes.  Remove the toothpicks.

  3. Meanwhile, place couscous and frozen peas into a large heatproof bowl. Pour over the boiling water, cover and set aside for 5 minutes.  Fluff grains using a fork.  Stir through oil and lemon juice. Season with salt and pepper.  Gently toss through the mint and sprinkle with almonds.

  4. Drizzle pork with pan juices and serve with the minted pea couscous and pan-fried lemon wedges.

Recipe courtesy of Australian Pork Limited.

You may also want to try:

Gremolata Crumbed Pork Cutlets

Difficulty:

Medium

Serves:

5 people

Prep:
Cook:

25 mins
15 mins

View recipe

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