Thyme, garlic and oregano give pork cutlets real flavour. With juicy meat and crispy potatoes, it’s the roast with the most, and makes a great recipe for two.
Thyme, garlic and oregano give pork cutlets real flavour. With juicy meat and crispy potatoes, it’s the roast with the most, and makes a great recipe for two.
Ingredients
Method
1.Put pork in a shallow dish. Add lemon zest and juice, oregano, thyme, garlic and 2 tsp of oil. Toss to combine. Set aside for 10 minutes to marinate.
2.Preheat oven to 230°C (fanforced). Line a medium ovenproof dish with baking paper. Put potato in a large, shallow microwave-safe dish. Add water. Cover and microwave on high/100% for 4-5 minutes or until just tender. Drain well and transfer to prepared dish. Spray with cooking spray. Bake for 10 minutes. Reduce oven to 180°C (fan-forced).
3.Heat a medium non-stick frying pan over a medium-high heat. Add pork and cook for 1-2 minutes on each side or until just browned. Put pork on top of potato. Roast for 5 minutes or until pork is just cooked and potato is crispy.
4.Combine beans and spinach in a bowl. Divide between serving plates. Whisk vinegar, lemon juice and remaining oil together in a bowl. Drizzle over salad. Top salad with pork. Serve with potato.
