This classic pork is given a tasty makeover thats high in fibre and low in salt - plus the kids will love it!
The ingredient of Mediterranean stuffed pork cutlets
- 12 chat potatoes
- 1 tablespoon extra virgin olive oil
- 4 x 200g pork cutlets, trimmed
- 1/3 cup finely chopped semi-dried tomatoes
- 2 tablespoons grated parmesan
- 2 tablespoon pine nuts, toasted
- 1/3 cup basil pesto
- 2 cups chargrilled vegetables, roughly chopped (see notes)
- 80g baby spinach
- 1 tablespoon balsamic vinegar
The instruction how to make Mediterranean stuffed pork cutlets
- Prick potatoes all over with a fork. Place on a plate lined with paper towel. Cover with a piece of paper towel. Microwave on MEDIUM-HIGH (80%) for 3 to 4 minutes or until just tender. Using a potato masher, press each potato gently to squash. Place in a medium bowl with oil. Toss to coat.
- Meanwhile, using a sharp knife, cut a slit into the side of each pork cutlet to make a pocket. Combine tomatoes, parmesan, 1/2 the pine nuts and 1 tablespoon Basil Pesto in a small bowl. Stuff tomato mixture into each pocket. Secure each pocket with a toothpick.
- Heat a greased barbecue hotplate or grill on medium heat. Cook pork for 5 to 7 minutes each side or until just cooked through. Cook potatoes on barbecue with pork for 2 to 3 minutes each side or until browned and crisp.
- Place Chargrilled Vegetables in a large microwave-safe bowl. Cover loosely. Microwave on HIGH (100%) for 2 minutes or until warm. Add baby spinach, vinegar and remaining pine nuts. Toss gently to combine. Place pork on serving plates. Remove toothpicks. Dollop with remaining Basil Pesto. Serve with potatoes and salad.
Nutritions of Mediterranean stuffed pork cutletsfatContent: 681.389 calories
saturatedFatContent: 38.5 grams fat
carbohydrateContent: 6.8 grams saturated fat
sugarContent: 39.4 grams carbohydrates
cholesterolContent: 40 grams protein
sodiumContent: 83 milligrams cholesterol