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Creamy pork and risoni tray bake
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate Sunday dinner with a creamy risoni tray bake and succulent pork cutlets.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 4 french-trimmed pork cutlets
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 20.00 ml chopped fresh rosemary leaves
  • 1 tsp fennel seeds
  • 375.00 ml risoni pasta
  • 765.00 gm salt-reduced chicken stock
  • 300ml Cooking Cream
  • 120g green beans, trimmed, halved
  • 80g baby spinach
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • Lemon wedges, to serve
Instructions:
  • Preheat oven to 200°C (180°C fan-forced).
  • In a large flameproof baking dish, heat oil over medium-high heat. Add pork and cook each side for 3 minutes until golden. Transfer pork to a plate.
  • Sauté onion until softened. Add garlic, rosemary, and fennel and cook until fragrant. Stir in pasta, stock, and cream and bring to a simmer. Bake in the oven for 20 minutes until pasta is almost tender. Mix in beans and spinach and top with pork cutlets. Bake for 5 more minutes until everything is tender and pork is cooked through.
  • Garnish tray bake with fresh parsley and lemon wedges before serving.

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