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Italian pork cutlets with corn and pea risotto
Italian pork cutlets with corn and pea risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Budget-friendly, easy, and satisfying family dinner.
Ingredients:
  • 1 large red onion, chopped
  • 400.00 gm arborio rice
  • 1020.00 gm chicken style liquid stock
  • 270g can corn kernels, drained, rinsed
  • 4 pork cutlets, trimmed
  • 20.00 gm Italian seasoning mix (see tip)
  • olive oil cooking spray
  • 125.00 ml frozen peas
  • 62.50 ml finely-grated parmesan cheese
Instructions:
  • 1. Preheat the oven to 180°C. 2. Heat oil in a large saucepan over medium heat. Saute onions until soft, about 3 minutes. 3. Add rice and cook for 1 minute. 4. Pour in the stock and bring to a boil. 5. Remove from heat, stir in corn, and transfer the mixture to an 8 cup-capacity baking dish. 6. Bake covered for 20 minutes, or until the stock is almost absorbed.
  • Coat the pork on both sides with the seasoning mix and spray with oil. Heat a large non-stick frying pan over medium heat and cook the pork in batches for 2 to 3 minutes on each side until golden. Transfer the pork to a baking tray.
  • Take the risotto out of the oven. Mix in the peas and parmesan. Stir well. Cover and place it back in the oven with the pork. Bake for 10 minutes or until the pork is cooked through. Serve the pork with the corn and pea risotto.

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