Spiced Pork Cutlets with Minted Pea Couscous



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Serves: 4 people


Prep: 30 mins


Cooking: 30 mins


  • 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:

  • 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


Step 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.

Step 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.

Step 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.

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

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