X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
.png){kind=small}
These pork cutlets will transport you straight to Greece with beautiful fresh ingredients.
4 Tbsp olive oil
300g small new potatoes, halved
1 red onion, cut into wedges
1 lemon, cut into wedges
250g cherry tomatoes
1 cup Kalamata olives
4-5 sprigs oregano
60g feta cheese
Salt and pepper to taste
4 Tbsp olive oil
300g small new potatoes, halved
1 red onion, cut into wedges
1 lemon, cut into wedges
250g cherry tomatoes
1 cup Kalamata olives
4-5 sprigs oregano
60g feta cheese
Salt and pepper to taste
Preheat oven to 180℃. Season New Zealand pork cutlets with salt and pepper and set aside.
Heat the olive oil in a large frying pan, then fry the pork cutlets for 3 minutes on either side. Remove the pork and add the potatoes. Cook for 3-4 minutes or until slightly golden.
Place the pork cutlets, potatoes, red onion, Kalamata olives, lemon wedges, tomatoes and oregano into a large baking tray lined with baking paper. Drizzle over a little olive oil and season with salt and pepper.
Place the baking tray in the oven and cook for 25-30 minutes – or until the potatoes are golden and the pork is cooked through.
Serve immediately with crumbled feta cheese, fresh lemon wedges and oregano leaves.
These pork cutlets will transport you straight to Greece with beautiful fresh ingredients.
4 New Zealand Pork Cutlets
4 Tbsp olive oil
300g small new potatoes, halved
1 red onion, cut into wedges
1 lemon, cut into wedges
250g cherry tomatoes
1 cup Kalamata olives
4-5 sprigs oregano
60g feta cheese
Salt and pepper to taste
Preheat oven to 180℃. Season New Zealand pork cutlets with salt and pepper and set aside.
Heat the olive oil in a large frying pan, then fry the pork cutlets for 3 minutes on either side. Remove the pork and add the potatoes. Cook for 3-4 minutes or until slightly golden.
Place the pork cutlets, potatoes, red onion, Kalamata olives, lemon wedges, tomatoes and oregano into a large baking tray lined with baking paper. Drizzle over a little olive oil and season with salt and pepper.
Place the baking tray in the oven and cook for 25-30 minutes – or until the potatoes are golden and the pork is cooked through.
Serve immediately with crumbled feta cheese, fresh lemon wedges and oregano leaves.
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
