Pair these Cajun-spiced pork cutlets with fresh bread and crunchy kale slaw for a tasty weeknight meal.
- Combine half the yoghurt, half the seasoning and the oil in a large bowl. Season. Add the pork and turn to coat.
- Heat a barbecue grill or chargrill on medium-high. Cook the pork for 3 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Prepare the coleslaw kit following packet directions. Combine the remaining yoghurt and seasoning in a small bowl. Season. Serve the pork with the kale slaw, bread, yoghurt mixture and lemon wedges.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set