Barbecue Pork Cutlets with Salsa Verde

Barbecue Pork Cutlets with Salsa Verde

The Barbecue Pork Cutlets with Salsa Verde recipe is a 30min recipe. Easy to make with great flavours and served with grilled sweet potato slices.

  • 2 bunches flat-leaf parsley (leaves picked,)
  • coarsely chopped
  • 1 tbsp drained capers
  • 2 anchovy fillets (drained on paper towel)
  • 2 garlic cloves (crushed)
  • 1/3 cup (35g) finely grated parmesan
  • 1 tbsp lemon juice
  • 1/2 cup (125ml) mextra virgin olive oil
  • 1 325g medium orange sweet potato ((kumara), peeled, cut into 1.5cm-thick slices)
  • 4 700g pork cutlets
  • Watercress or baby spinach leaves (to serve)
  1. Place parsley, capers, anchovies, garlic and parmesan in the bowl of a food processor and process until coarsely chopped. Add lemon juice and process until combined. With the motor running, add 1/3 cup (80mof oil in a thin, steady stream. Season with pepper.
  2. Cook sweet potato in a steamer over a saucepan of simmering water for 3 minutes or until just tender. Drain well.
  3. Heat a barbecue grill or chargrill pan on high. Brush pork and sweet potato with remaining oil. Season with salt and pepper. Cook pork on grill for 2 minutes each side or until brown. Reduce heat to medium-low and cook for 4 minutes each side or until cooked to your liking. Place pork on an oven tray, cover with foil and set aside for 5 minutes to rest. Meanwhile, cook sweet potato on grill for 2 minutes each side or until brown and cooked through
  4. Arrange sweet potato, watercress and pork on serving plates. Drizzle with salsa verde and serve immediately.

Recipe Sourced From Taste

More Pork Cutlets & Chops Recipes Here