Cumin Pork Chops with Rice and Carrot Salad

clock 20 minutes + 10 minutes bowl Serves 4


  • 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
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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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.


  • • Energy 1586Kj • Protein 19g • Total Fat 18g • Saturated Fat 18g • Carbohydrates 35g • Sugars 14g • Sodium 855mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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