Name: Mustard pork cutlet with pineapple slaw
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 tablespoon Dijon mustard; 1 (220grams) pork cutlet; 2 teaspoons extra virgin olive oil; 120 grams store-bought kaleslaw (see note); 2/3 cup (150g) thinly sliced fresh pineapple or canned, drained; 6 mint leaves, chopped finely

Ingredients

1 tablespoon Dijon mustard

1 (220grams) pork cutlet

2 teaspoons extra virgin olive oil

120 grams store-bought kaleslaw (see note)

2/3 cup (150g) thinly sliced fresh pineapple or canned, drained

6 mint leaves, chopped finely

Method

1.Spread mustard over both sides of pork. Season with sea-salt flakes and freshly ground pepper.

2.Bring a small non-stick frypan to medium-high heat. Add oil and cook pork for 8 minutes on one side, then turn over and cook for a further 5 minutes.

3.Put about 2 cups of kaleslaw into a bowl with a little of the provided dressing and seeds. Add pineapple and mint leaves, tossing gently to combine.

4.Serve pork with the kaleslaw mixture.

Kaleslaw is a mixture of shredded kale, cabbage, carrot, beetroot and broccoli with a seed mix and a yoghurt dressing available from most supermarkets. If unavilable, use any slaw mix of your choosing.
Toss remaining slaw with dressing for use the following day as a sandwich filling or salad base.
Note

Woman's Weekly Food

Ingredients

Method

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