Spanish pork cutlets
This delicious Spanish inspired dish combines tender grilled pork cutlets and slow-roasted vegetables to create a delicious meal the whole family will love.
- 15 mins preparation
- 50 mins cooking
- Serves 2
Print
Ingredients
Spanish pork cutlets
- 1 small kumara (orange sweet potato) (250g), cut into wedges
- 1 medium red capsicum (bell pepper) (200g), chopped coarsely
- 200 gram brussels sprouts, halved
- 1 large red onion (300g), cut into wedges
- 3 clove garlic, unpeeled
- 1 teaspoon smoked paprika
- 2 teaspoon olive oil
- 1 medium tomato (150g), quartered
- 2 pork cutlets (470g), trimmed
- 200 gram green beans, trimmed
- 1 tablespoon roasted almond kernels
Method
Spanish pork cutlets
-
1Preheat oven to 220°C.
-
2Combine kumara, capsicum, brussels sprouts, onion and garlic in a large baking dish; sprinkle with paprika and drizzle with half the oil. Toss vegetables to coat. Bake for 40 minutes or until vegetables are golden and tender; add tomato to dish 10 minutes before end of cooking time.
-
3Meanwhile, brush pork with remaining oil. Cook pork on a heated grill plate (or grill or barbecue) for 4 minutes each side or until cooked as you like. Remove from heat; cover, rest for 5 minutes.
-
4Boil, steam or microwave beans until tender; cover to keep warm.
-
5Squeeze garlic from skin. Blend or process garlic, tomato, nuts and half the capsicum until mixture is smooth.
-
6Serve pork with roasted vegetables, beans and roasted tomato and almond sauce.
Notes
Make sure the sauce is hot before serving. If not, reheat it for 1 minute in a microwaveproof dish in a microwave on HIGH (100%). This sauce would also go well with roasted chicken. Double this recipe for an easy but impressive dinner for friends.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020