Cajun pork steaks with kale slaw

Cajun pork steaks with kale slaw

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Pair these Cajun-spiced pork cutlets with fresh bread and crunchy kale slaw for a tasty weeknight meal.

The ingredient of Cajun pork steaks with kale slaw

  1. 1 cup (280g) Greek-style yoghurt
  2. 2 tablespoons Cajun seasoning
  3. 1 tablespoon olive oil
  4. 4 Coles Australian Pork Forequarter Cutlets
  5. 400g pkt Coles Fresh Kale Coleslaw Kit
  6. Coles Bakery Pane di Casa bread, sliced, to serve
  7. Lemon wedges, to serve

The instruction how to make Cajun pork steaks with kale slaw

  1. Combine half the yoghurt, half the seasoning and the oil in a large bowl. Season. Add the pork and turn to coat.
  2. Heat a barbecue grill or chargrill on medium-high. Cook the pork for 3 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Prepare the coleslaw kit following packet directions. Combine the remaining yoghurt and seasoning in a small bowl. Season. Serve the pork with the kale slaw, bread, yoghurt mixture and lemon wedges.

Nutritions of Cajun pork steaks with kale slaw

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