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Barbecue pork cutlets with salsa verde
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate BBQ with juicy pork steaks and flavorful salsa verde.
Ingredients:
  • 2 bunches flat-leaf parsley, leaves picked, coarsely chopped
  • 20.00 ml drained capers
  • 2 anchovy fillets, drained on paper towel
  • 35g parmesan
  • 21.00 gm lemon juice
  • 125ml olive oil
  • 1 medium (about 325g) orange sweet potato (kumara), peeled, cut into 1.5cm-thick slices
  • 4 (about 700g) pork cutlets
  • Watercress or baby spinach leaves, to serve
Instructions:
  • Combine parsley, capers, anchovies, garlic, and parmesan in a food processor. Pulse until coarsely chopped. Add lemon juice and blend until mixed. While the processor is on, slowly drizzle in 1/3 cup (80ml) of oil. Season with pepper.
  • Steam the sweet potato over gently simmering water for about 3 minutes, or until it's just tender. Drain thoroughly.
  • Preheat a barbecue grill or chargrill pan on high heat. Brush the pork and sweet potato with the remaining oil, then season with salt and pepper. Grill the pork for 2 minutes on each side until browned. Reduce the heat to medium-low and continue grilling for 4 minutes on each side or until cooked to your preferred doneness. Rest the pork on an oven tray covered with foil for 5 minutes. Grill the sweet potato for 2 minutes on each side until browned and tender.
  • Place sweet potato slices, watercress leaves, and pork on individual plates in an attractive arrangement. Finish with a generous drizzle of flavorful salsa verde and serve promptly to enjoy the freshness of the dish.

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