Ready in just 25 minutes, these Cajun pork steaks make for an easy weeknight dinner. Served with crunchy kale slaw and a spiced yoghurt dressing, it’s one the whole family will enjoy.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
1 cup (280g) Greek-style yoghurt
2 tbsp Cajun seasoning
1 tbsp olive oil
4 Coles Australian Pork Forequarter Cutlets
350g pkt Coles Kitchen Kaleslaw Salad Kit
Coles Bakery Pane di Casa, sliced, to serve
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine half the yoghurt, half the seasoning and the oil in a large bowl. Season. Add the pork and turn to coat.
Step 2
Heat a barbecue grill or chargrill on medium-high. Cook the pork for 3 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Prepare the coleslaw kit following packet directions. Combine the remaining yoghurt and seasoning in a small bowl. Season. Serve the pork with the kale slaw, bread, yoghurt mixture and lemon wedges.
Ready in just 25 minutes, these Cajun pork steaks make for an easy weeknight dinner. Served with crunchy kale slaw and a spiced yoghurt dressing, it’s one the whole family will enjoy.
Method
Step 1
Combine half the yoghurt, half the seasoning and the oil in a large bowl. Season. Add the pork and turn to coat.
Step 2
Heat a barbecue grill or chargrill on medium-high. Cook the pork for 3 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Prepare the coleslaw kit following packet directions. Combine the remaining yoghurt and seasoning in a small bowl. Season. Serve the pork with the kale slaw, bread, yoghurt mixture and lemon wedges.
