Grilled pork cutlets with rocket and almond pesto

Use pesto instead of relish or sauce to add flavour to your meat and vegetable meals.

Recipe «Grilled pork cutlets with rocket and almond pesto» 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 sheff would need: 600g baby chat potatoes, halved, 4 x 200g pork cutlets, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 quantity Rocket and almond pesto , 2 tbsp roughly chopped fresh chives, 2 cups firmly packed baby rocket, 2 garlic cloves, quartered , 2 tbsp grated parmesan, 2 tbsp slivered almonds, toasted, 1/3 cup olive oil, 2 tbsp lemon juice.

Ingredients:

• 600g baby chat potatoes, halved 
• 4 x 200g pork cutlets 
• 2 tbsp olive oil 
• 1 tbsp lemon juice 
• 1/2 quantity Rocket and almond pesto 
• 2 tbsp roughly chopped fresh chives 
• 2 cups firmly packed baby rocket 
• 2 garlic cloves, quartered 
• 2 tbsp grated parmesan 
• 2 tbsp slivered almonds, toasted 
• 1/3 cup olive oil 
• 2 tbsp lemon juice 

Instructions

1. Cook potatoes in a saucepan of boiling water until just tender. Drain well.
2. Heat a barbecue hot plate or chargrill on medium-high heat. Season pork. Drizzle with half the oil. Cook pork for 4 to 5 minutes each side or until browned and cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes.
3. Make pesto: Place rocket, garlic, parmesan and almonds in a food processor. Process until finely chopped. With motor operating, gradually add combined oil and lemon juice until pesto is almost smooth. Season with salt.
4. Meanwhile, combine potato and remaining oil in a medium bowl. Cook potato on barbecue, turning, for 5 to 8 minutes or until charred. Return to bowl. Add lemon juice and 1 tablespoon of the pesto. Toss gently to combine. Sprinkle potato with chives. Serve pork with potato and dollop with remaining pesto.