Feta and sun-dried tomato stuffed pork cutlets

These stuffed port cutlets make tonights dinner a little bit fancy.

Recipe «Feta and sun-dried tomato stuffed pork cutlets» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 4 medium desiree potatoes, 1 tbsp olive oil, 4 pork cutlets, trimmed, 100g feta, crumbled, 1/4 cup finely chopped sun-dried tomatoes , 1/4 cup shredded fresh basil leaves, olive oil cooking spray, salad leaves, to serve .

Ingredients:

• 4 medium desiree potatoes 
• 1 tbsp olive oil 
• 4 pork cutlets, trimmed 
• 100g feta, crumbled 
• 1/4 cup finely chopped sun-dried tomatoes 
• 1/4 cup shredded fresh basil leaves 
• olive oil cooking spray 
• salad leaves, to serve 

Instructions

1. Prick potatoes all over with a fork or skewer. Place around edge of microwave turntable. Microwave on high (100%) for 6 minutes or until just tender. Thickly slice. Transfer to a bowl. Add oil. Toss to coat.
2. Meanwhile, using a small sharp knife, cut each cutlet lengthways to make a pocket (don't cut all the way through). Combine feta, tomato and basil in a bowl. Place one-quarter of the feta mixture in each pocket. Secure with a toothpick.
3. Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook pork for 5 to 7 minutes each side or until cooked through. Cook potato for 2 to 3 minutes each side or until browned and crisp. Remove and discard toothpicks from pork. Serve with potato and salad leaves.