Image by Mark O'meara
Ingredients (9)
- 4 pork cutlets (250g each), trimmed
- 1 lemon, rind finely grated, juiced
- 1 garlic clove, crushed
- 1 tsp dried mint
- 2 tbsp olive oil
- 400g baby chat potatoes, halved
- 2 zucchini, thickly sliced
- 1 red capsicum, chopped
- olive oil cooking spray
Method
- Step 1 Place pork in a shallow dish. Place lemon rind, 2 tablespoons of lemon juice, garlic, mint and 1 tablespoon of olive oil in a bowl. Season with salt and pepper. Whisk to combine. Pour over pork. Cover. Set aside.
- Step 2 Meanwhile, place potatoes and 1/4 cup water in a heatproof, microwave-safe dish. Cover. Microwave on HIGH (100%) for 6 minutes. Add zucchini and capsicum. Microwave for 3 minutes. Drain.
- Step 3 Spray a frying pan with oil. Heat over medium-high heat. Cook pork for 3 to 4 minutes each side or until cooked to your liking. Remove to a plate. Cover with foil and set aside.
- Step 4 Reduce heat to medium-low. Add remaining oil and vegetables. Cook, stirring, for 5 minutes or until vegetables are tender. Season with salt and pepper. Drizzle with remaining lemon juice. Serve pork cutlets with vegetables.