Spiced Pork Cutlet with Minted Pea Cous Cous
TOTAL TIME: 32 MINUTES
2 tablespoons extra virgin olive oil
1 ½ teaspoons ground cinnamon
½ teaspoon allspice
4 (about 250 g each) pork cutlets, rind off
Pan-fried lemon wedges, to serve
Minted Pea Couscous
1 ½ cups couscous
1 ½ cups frozen green peas
1 ½ cups boiling water
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
⅓ cup small mint leaves
⅓ cup almonds, roughly chopped
Preheat oven to 220˚C/200˚C fan-forced. Combine 1 tablespoon oil, cinnamon and allspice in a small bowl. Season with salt and pepper. Place pork on a plate and brush both sides with the oil mixture.
Heat remaining 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add pork and cook for 2-3 minutes on each side until golden. Transfer to a baking tray lined with baking paper. Place pork in oven and cook for 8-10 minutes until just cooked through. Remove from oven, cover and rest for 5 minutes. Remove the toothpicks.
Meanwhile, place couscous and frozen peas into a large heatproof bowl. Pour over the boiling water, cover and set aside for 5 minutes. Fluff grains using a fork. Stir through oil and lemon juice. Season with salt and pepper. Gently toss through the mint and sprinkle with almonds.
Drizzle pork with pan juices and serve with the minted pea couscous and pan-fried lemon wedges.