Lemon & rosemary pork with potatoes & green olives

Pork and lemon combine beautifully in this special occasion dish with sweet onion.

Recipe «Lemon & rosemary pork with potatoes & green olives» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 4 pork cutlets, French trimmed, 450g Baby Cream Delight potatoes, thickly sliced, 2 red onions, cut into wedges, 280g btl Sicilian olives, drained , 1 tbsp fresh rosemary leaves, 250ml Massel salt reduced chicken style liquid stock, 2 tbsp lemon juice , 1 bunch broccolini, halved lengthways, 1/4 cup fresh continental parsley leaves, Lemon zest, to serve.

Ingredients:

• 1 tbsp olive oil 
• 4 pork cutlets, French trimmed 
• 450g Baby Cream Delight potatoes, thickly sliced 
• 2 red onions, cut into wedges 
• 280g btl Sicilian olives, drained 
• 1 tbsp fresh rosemary leaves 
• 250ml Massel salt reduced chicken style liquid stock 
• 2 tbsp lemon juice 
• 1 bunch broccolini, halved lengthways 
• 1/4 cup fresh continental parsley leaves 
• Lemon zest, to serve 

Instructions

1. Heat the oil in a roasting pan over medium-high heat. Season the pork with pepper. Cook for 2 minutes each side or until browned. Add the potato, onion, olives and rosemary. Pour over the stock and lemon juice. Bake for 30-35 minutes or until the pork is almost cooked through.
2. Place the broccolini on top of the pork mixture. Bake for 5 minutes or until broccolini is tender crisp. Season.
3. Divide the pork, potato, onion and broccolini among serving plates. Drizzle over the pan juices. Sprinkle with parsley and lemon zest.