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How to make Grilled pork cutlets with rocket and almond pesto

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 600g baby chat potatoes, halved
  • 4 x 200g pork cutlets
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons roughly chopped fresh chives

Rocket and almond pesto (Makes 1 cup)

  • 2 cups firmly packed baby rocket
  • 2 garlic cloves, quartered
  • 2 tablespoons grated parmesan
  • 2 tablespoons slivered almonds, toasted
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice

Method

  • Step 1 Cook potatoes in a saucepan of boiling water until just tender. Drain well.
  • Step 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.
  • Step 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.
  • Step 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 1/2 remaining pesto. (Keep remainder for another use)