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Grilled pork cutlets with rocket and almond pesto
Grilled pork cutlets with rocket and almond pesto
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate meat and veggie dishes with a flavorful pesto twist.
Ingredients:
  • 600g baby chat potatoes, halved
  • 4 x 200g pork cutlets
  • 36.40 gm olive oil
  • 21.00 gm lemon juice
  • 40.00 ml roughly chopped fresh chives
  • 500.00 ml firmly packed baby rocket
  • 2 garlic cloves, quartered
  • 40.00 ml grated parmesan
  • 40.00 ml slivered almonds, toasted
  • 75.08 gm olive oil
  • 42.00 gm lemon juice
Instructions:
  • Boil potatoes in a saucepan until perfectly tender, then drain thoroughly.
  • Preheat a barbecue hot plate or chargrill over medium-high heat. Season the pork and drizzle with half of the oil. Cook the pork for 4 to 5 minutes on each side until browned and cooked to your preference. Transfer to a plate, cover loosely with foil, and let it rest for 5 minutes before serving.
  • Prepare the pesto by combining rocket, garlic, parmesan, and almonds in a food processor. Blend until finely chopped. While the processor is running, slowly pour in the mixture of oil and lemon juice until the pesto is nearly smooth. Season with salt to taste.
  • In a medium bowl, mix the potato with the remaining oil. Grill the potato on the barbecue, flipping occasionally, for 5 to 8 minutes until charred. Put back in the bowl. Add lemon juice and 1 tablespoon of pesto. Gently toss to mix. Sprinkle with chives. Serve pork with the potato and top with a dollop of half of the remaining pesto (save the rest for later).

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