Name: Feta and sun-dried tomato stuffed pork cutlets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 800g potato; 18.20 gm olive oil; 4 (200g each) pork cutlets, trimmed; 100g feta, crumbled; 62.50 ml finely chopped sun-dried tomatoes; 62.50 ml shredded fresh basil leaves; olive oil cooking spray; salad leaves, to serve

Feta and sun-dried tomato stuffed pork cutlets

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Elevate dinner with stuffed pork cutlets.

Ingredients:

800g potato
4 (200g each) pork cutlets, trimmed
100g feta, crumbled
62.50 ml finely chopped sun-dried tomatoes
62.50 ml shredded fresh basil leaves
olive oil cooking spray
salad leaves, to serve

Instructions:

Pierce potatoes all over with a fork or skewer, then arrange them around the edge of the microwave turntable. Microwave on high for 6 minutes or until they are tender. Slice them thickly and transfer to a bowl. Add oil and toss well to coat evenly.
Carefully slice each cutlet lengthwise to create a pocket, ensuring not to cut all the way through. Mix feta, tomato, and basil in a bowl. Stuff each pocket with a quarter of the feta mixture and secure with a toothpick.
Prepare the barbecue plate or chargrill by spraying it with oil and heating it over medium heat. Cook the pork for 5 to 7 minutes on each side until fully cooked. Cook the potato for 2 to 3 minutes on each side until golden brown and crispy. Remove and discard the toothpicks from the pork, then serve with the potato and salad leaves.

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