Tray-Baked Greek-Style Pork Cutlets
Ingredients
- 4 Otway Pork cutlets (about 250g each)
- 2 tablespoons olive oil
- 350g small new potatoes, halved
- 1 medium red onion, cut into wedges
- 1 lemon, cut into 4cm pieces
- 250g truss cherry tomatoes, cut into clusters
- ½ cup Kalamata olives
- 4-5 sprigs oregano + extra to serve
- 60g feta cheese, crumbled
- Lemon wedges, to serve
Method
Preheat oven to 180˚C/160˚C fan-forced. Season pork with salt and pepper.
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add pork to pan and cook for 3 minutes on each side or until golden. Arrange pork on a large baking tray lined with baking paper.
Add potatoes to the frying pan and cook over medium-high heat, tossing occasionally, for 3-4 minutes until golden.
Add potatoes, onion, lemon, tomatoes, olives and oregano to the baking tray. Drizzle with remaining 1 tablespoon oil. Bake for 25-30 minutes (depending on cutlet size) or until potatoes are golden and pork cutlets are cooked through.
Sprinkle with feta and extra oregano. Serve with lemon wedges.
Recipe courtesy of Australian Pork Limited.
