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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4


  • 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


  • 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.
  • Cook sweet potato in a steamer over a saucepan of simmering water for 3 minutes or until just tender. Drain well.
  • 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
  • Arrange sweet potato, watercress and pork on serving plates. Drizzle with salsa verde and serve immediately.


Recipe Sourced FromĀ Taste
More Pork Cutlets & Chops RecipesĀ Here
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