Barbecue pork cutlets with salsa verde

Recipes / Meat

Barbecue dinners go gourmet with succulent pork steaks served with wonderfully rich salsa verde.

Recipe «Barbecue pork cutlets with salsa verde» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 bunches flat-leaf parsley, leaves picked, coarsely chopped, 1 tbsp drained capers, 2 anchovy fillets, drained on paper towel, 2 garlic cloves, crushed, 1/3 cup finely grated parmesan , 1 tbsp lemon juice, 1/2 cup extra virgin olive oil, 1 medium orange sweet potato , peeled, cut into 1.5cm-thick slices , 4 pork cutlets, Watercress or baby spinach leaves, to serve.

Ingredients:

  • 2 bunches flat-leaf parsley, leaves picked, coarsely chopped 
  • 1 tbsp drained capers 
  • 2 anchovy fillets, drained on paper towel 
  • 2 garlic cloves, crushed 
  • 1/3 cup finely grated parmesan 
  • 1 tbsp lemon juice 
  • 1/2 cup extra virgin olive oil 
  • 1 medium orange sweet potato , peeled, cut into 1.5cm-thick slices 
  • 4 pork cutlets 
  • Watercress or baby spinach leaves, to serve 

Instructions

  1. Place parsley, capers, anchovies, garlic and parmesan in the bowl of a food processor and process until coarsely chopped. Add lemon juice and process until combined. With the motor running, add 1/3 cup (80ml) of oil in a thin, steady stream. Season with pepper.
  2. Cook sweet potato in a steamer over a saucepan of simmering water for 3 minutes or until just tender. Drain well.
  3. Heat a barbecue grill or chargrill pan on high. Brush pork and sweet potato with remaining oil. Season with salt and pepper. Cook pork on grill for 2 minutes each side or until brown. Reduce heat to medium-low and cook for 4 minutes each side or until cooked to your liking. Place pork on an oven tray, cover with foil and set aside for 5 minutes to rest. Meanwhile, cook sweet potato on grill for 2 minutes each side or until brown and cooked through.
  4. Arrange sweet potato, watercress and pork on serving plates. Drizzle with salsa verde and serve immediately.