- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- No added sugar
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Mix up your classic meat and veg with this jazzed up version, featuring chargrilled pork and four other flavourful ingredients.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 1kg baby white potatoes
- 4 (about 250g each) Coles Australian Pork Loin Chops
- 2 x 145g tubs Coles Deli Mixed Antipasto, coarsely chopped, oil reserved
- 2 lemons
- 60g pkt Coles Australian Baby Rocket
Nutritional information
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
Place potato in a large saucepan of cold water. Bring to the boil over high heat and cook for 10 mins or until just tender. Drain. Set aside to cool slightly.
Step 2
Meanwhile, heat a greased chargrill on high. Cook the pork for 4 mins each side or until cooked through. Loosely cover with foil and rest for 5 mins.
Step 3
Cut potatoes into quarters and place in a large bowl with antipasto and 2 tbs of the reserved oil. Toss to combine. Finely grate the rind from 1 lemon. Juice the lemon. Cut the remaining lemon into cheeks or wedges. Add the lemon rind, lemon juice and rocket to the potato mixture. Toss to combine. Divide pork and potato salad among serving plates. Serve with lemon cheeks or wedges.
Chargrilled pork with antipasto potato salad
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 1kg baby white potatoes
- 4 (about 250g each) Coles Australian Pork Loin Chops
- 2 x 145g tubs Coles Deli Mixed Antipasto, coarsely chopped, oil reserved
- 2 lemons
- 60g pkt Coles Australian Baby Rocket
Description
Mix up your classic meat and veg with this jazzed up version, featuring chargrilled pork and four other flavourful ingredients.
Method
Step 1
Place potato in a large saucepan of cold water. Bring to the boil over high heat and cook for 10 mins or until just tender. Drain. Set aside to cool slightly.
Step 2
Meanwhile, heat a greased chargrill on high. Cook the pork for 4 mins each side or until cooked through. Loosely cover with foil and rest for 5 mins.
Step 3
Cut potatoes into quarters and place in a large bowl with antipasto and 2 tbs of the reserved oil. Toss to combine. Finely grate the rind from 1 lemon. Juice the lemon. Cut the remaining lemon into cheeks or wedges. Add the lemon rind, lemon juice and rocket to the potato mixture. Toss to combine. Divide pork and potato salad among serving plates. Serve with lemon cheeks or wedges.