Cumin Pork Chops with Rice and Carrot Salad

Ingredients
- 4 pork chops, bones removed
- Salt and pepper, to season
- 2 tsp honey
- 2 tsp olive oil
- 2 tsp ground cumin
- Rice and Carrot Salad
- 1 cup cooked rice
- 2 carrots, grated
- 1/2 cup coriander leaves plus extra to serve
- 1/4 cup sultanas
- 2 Tbsp extra virgin olive oil
- 1/2 lemon, zest and juice plus extra to serve
Method
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1. Place pork on a board and using a rolling pin, pound to flatten slightly. Place into a baking dish and season with salt and pepper. Set aside.
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2. In a small bowl, combine honey, oil and cumin. Pour over the pork, turning to coat. Cover and chill in the refrigerator for 20 minutes.
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3. Meanwhile to make the Rice and Carrot Salad; in a large bowl, combine the cooked rice, carrot, coriander, sultanas, oil, lemon zest and juice. Season to taste.
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4. To cook the pork, preheat a char-grill pan on a high heat. Add pork, and cook for 2-3 minutes each side. Transfer to a plate, loosely cover with foil, and set aside to rest for 5 minutes.
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5. To serve, place rice and carrot salad on a plate with a pork chop on top, and lemon wedges on the side. Garnish with coriander.
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Fresh Tip: To get the most juice out of your lemons try rolling them on a bench top before you cut them. This allows more juice to be squeezed out.
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PER SERVE
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• Energy 1586Kj • Protein 19g • Total Fat 18g • Saturated Fat 18g • Carbohydrates 35g • Sugars 14g • Sodium 855mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.