Herb and Garlic Pork Cutlet with Rice Pilaf

Herb and Garlic Pork Cutlet with Rice Pilaf

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

2 people

COOKING NOTES

If you crave fresh herbs and Mediterranean flavour, we’ve got the perfect recipe. With pre-seasoned Linley Valley Herb and Garlic Pork Cutlets and easy summer sides, you’ll have dinner on the table in 30 minutes. A generous crust of herbs and garlic helps these premium pork cutlets stay beautifully tender on the pan or barbecue. Serve them over fluffy rice pilaf with parsley, crisp snap beans, and juicy cherry tomatoes for a nourishing and crowd-pleasing dish, perfect for a sunny weeknight dinner or backyard lunch.

INGREDIENTS

  • 2 Linley Valley Herb and Garlic Pork Cutlets
  • 1 cup long-grain rice
  • 2 tbsp chopped parsley
  • 100g green snap beans, trimmed
  • 6-8 cherry tomatoes, halved
  • 2 lemon slices
  • 1 tbsp olive oil
  • Salt and pepper, to taste

METHOD

  1. Prepare the rice pilaf: Cook rice according to the packet instructions. When fluffy and tender, stir through chopped parsley, a drizzle of olive oil, and a pinch of salt.
  2. Blanch the beans: Bring a saucepan of salted water to a boil. Add snap beans and cook for 2 minutes, until vibrant and crisp. Drain and set aside.
  3. Cook the cutlets: Heat a barbecue or pan to medium-high. Rub cutlets with a splash of olive oil. Grill for 4–5 minutes on each side until golden and cooked through (juices should run clear). Let rest for 2 minutes.
  4. Assemble the plate: Mound the herb rice pilaf onto plates. Arrange snap beans and cherry tomatoes alongside. Lay the pork cutlet on top and finish with lemon slices for a citrusy lift.
  5. Serve: Sprinkle extra parsley over everything and enjoy immediately.

Tip: Sip a chilled sauvignon blanc or crisp lemon mineral water with this dish. Both lift the fresh herbs and citrus for a perfect match.