Pork Chops with Chargrilled Vegetable Salad

Serves 4. Per serve: 238 calories, 996 kJ, 41.91g protein, 4.9g fibre

INGREDIENTS:

• Olive oil spray
• 4 x 160g pork cutlets, fat trimmed
• 1 red capsicum, seeded and sliced into 8-10 slices
• 1 green capsicum, seeded and sliced into 8-10 slices
• 1 large zucchini, sliced lengthways and halved
• 6 large brown mushrooms, quartered
• 1 tablespoon balsamic vinegar
• 100g rocket leaves or baby spinach

METHOD:

1. Heat a grill plate and spray with olive oil. Cook pork cutlets for 3 minutes each side. Set aside.
2. Cook the vegetables on a heated, oiled grill plate for 2-5 minutes each side until tender and slightly charred. Combine in a large bowl with half the balsamic vinegar and rocket leaves. Toss to coat.
3. Serve pork cutlets with salad and a drizzle of the remaining balsamic vinegar. Season to taste