Pork Chops with Chargrilled Vegetable Salad

Serves 4, 228 calories per serve

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

Pork Chops with Chargrilled Vegetable Salad

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.

Download the recipe