
Grilled pork cutlets with warm chickpea salad
Serves: 4
Time to make: 25 mins
Total cost: $22.76 / $5.69 per serve
(at time of publication)
Ingredients
Units: Metric | Imperial (US)
- 4 x 125g pork loin cutlets
- 1 large red onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 250g cherry tomatoes, halved
- 2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained, rinsed
- ¼ cup pitted kalamata olives, thinly sliced lengthwise
- 100g baby spinach
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 lemon, cut in wedges
Instructions
- Preheat oven to 160ºC. Place a large frying pan over a high heat and spray with oil. Cook pork for 2 minutes each side or until golden brown. Transfer to a baking tray and roast for 10 minutes or until cooked to your liking.
- Meanwhile, return pan to a medium heat and respray with a little oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and cook for 1 minute. Add tomatoes. Cook, stirring occasionally, for 2 minutes. Add chickpeas, olives and spinach. Cook, stirring, for 2-3 minutes or until spinach is just wilted and chickpeas are heated. Stir through balsamic and olive oil. Season with freshly ground black pepper.
- Divide chickpea salad among plates and top each with a pork cutlet and garnish with a lemon wedge.
Serving suggestion
Serve dish with a slice of ciabatta bread.
Nutrition Info (per serve)
-
Calories 406cal
-
Kilojoules 1700kJ
-
Protein 37g
-
Total fat 14g
-
–Saturated fat 3g
-
Carbohydrates 30g
-
–Sugars 8g
-
Dietary fibre 10g
-
Sodium 560mg
-
Calcium 70mg
-
Iron 5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Mark O'Meara
First published: Feb 2013
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.