Complete with a sweet and tangy peach salsa, this tasty pork cutlet recipe is a must-try for summer.
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 4 Coles Australian Pork Cutlets
- 2 tbs olive oil
- 2 tsp ground paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp dried oregano
- 2 x 250g pkts microwavable black rice
Peach salsa
- 2 peaches, stoned, chopped
- 1 avocado, stoned, peeled, chopped
- 1 red onion, finely chopped
- 1 long red chilli, seeded, finely chopped (optional)
- 1/4 cup coarsely chopped mint
- 2 tbs lime juice
- 1 tbs olive oil
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Method
Step 1
Place the pork in a bowl and drizzle with oil. Add paprika, cumin, coriander, turmeric and oregano. Toss to combine.
Step 2
Heat a barbecue grill or chargrill on medium. Cook the pork for 3-4 mins each side or until just cooked through. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest.
Step 3
Meanwhile, to make the peach salsa, combine peach, avocado, onion, chilli, if using, mint, lime juice and oil in a bowl.
Step 4
Heat rice following packet directions. Divide the rice and pork among serving plates. Spoon over the peach salsa.
Serve with... lime wedges.
Recipe tip
COOK. STORE. SAVE.
Got quinoa or brown rice in the pantry? Use it instead of the black rice.
Pork cutlets with peach salsa
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 4 Coles Australian Pork Cutlets
- 2 tbs olive oil
- 2 tsp ground paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp dried oregano
- 2 x 250g pkts microwavable black rice
Peach salsa
- 2 peaches, stoned, chopped
- 1 avocado, stoned, peeled, chopped
- 1 red onion, finely chopped
- 1 long red chilli, seeded, finely chopped (optional)
- 1/4 cup coarsely chopped mint
- 2 tbs lime juice
- 1 tbs olive oil
Description
Complete with a sweet and tangy peach salsa, this tasty pork cutlet recipe is a must-try for summer.
Method
Step 1
Place the pork in a bowl and drizzle with oil. Add paprika, cumin, coriander, turmeric and oregano. Toss to combine.
Step 2
Heat a barbecue grill or chargrill on medium. Cook the pork for 3-4 mins each side or until just cooked through. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest.
Step 3
Meanwhile, to make the peach salsa, combine peach, avocado, onion, chilli, if using, mint, lime juice and oil in a bowl.
Step 4
Heat rice following packet directions. Divide the rice and pork among serving plates. Spoon over the peach salsa.
Serve with... lime wedges.