Mustard pork cutlet with pineapple slaw

  • 15 mins cooking
  • Serves 1
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  • 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


  • 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.