For comfort food the family will love, whip up this fuss-free pesto pork dish. Served with tasty potatoes and salad, it's wholesome, fresh and filling.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Enjoy this simple pork recipe for dinner, made using these 5 ingredients. Pork loin chops, basil pesto, Edam cheese slices, baby white potatoes and a supergreen salad kit. It’s ready to eat in just 25 minutes.
Start by preheating the oven to 200 degree celsius.
Next, cut into the thickest part of the pork chops- make sure you don’t cut all the way through, you just want to make a pocket in each pork chop. Fill the pocket with pesto and cheese. Next, heat a non-stick frying pan over high heat.
Cook the pork for 2 minutes each side or until browned. Transfer the pork to a baking paper lined tray. Pop it in the oven for about 8-10 minutes or until the pork is just cooked through. While the pork is baking, place the potatoes in a large saucepan with enough cold water to cover.
Bring to the boil and cook the potatoes for 10 minutes or until tender. Refresh under cold water and drain well. Make the salad by placing the salad leaves from the packet in a large bowl. Add the almonds and dressing from the salad kit.
Slice the potatoes and add to the salad, then toss gently to combine.
Divide pork and salad among serving plates and season with salt and pepper. This easy meal is bursting with flavours, and takes less than 30 minutes from start to finish.
Ingredients
4 Coles Australian Pork Loin Chops
1 tbs Coles Italia Basilico Basil Pesto
2 Coles Edam Cheese Slices, quartered
500g baby white potatoes
250g pkt Coles Golden Supergreen Salad Kit
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
Preheat oven to 200°C. Line a baking tray with baking paper. Cut a large slit in the thickest part of each pork chop (don’t cut all the way through). Divide the pesto and edam among the slits. Heat a large non-stick frying pan over medium-high heat. Cook the pork for 2 mins each side or until browned. Transfer pork to the lined tray. Bake for 8-10 mins or until the pork is just cooked through.
Step 2
Meanwhile, place the potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 mins or until the potato is tender. Refresh under cold water. Drain.
Step 3
Prepare the salad in a large bowl following packet directions. Slice the potato and add to the salad mixture in the bowl. Gently toss until just combined. Divide the pork and salad among serving plates. Season.
