Grilled Pork Cutlets with Warm Chickpea Salad ( Recipes )

Dietician's Recipe of the week!

Grilled Pork Cutlets with Warm Chickpea Salad

Ingredients (serves 4):

  • 4 x 125g Pork Loin Cutlets
  • 1 Large Red Onion, thinly sliced
  • 1 Garlic clove, thinly sliced
  • 250g Cherry tomatoes, halved
  • 2 x 400g Tin Chickpeas, rinsed and drained
  • ¼ cup Pitted Kalamata olives, thinly sliced
  • 100g Baby spinach leaves
  • 1 tablespoon Balsamic Vinegar
  • Lemon wedge to serve


Preheat oven to 160°C. Place a large frying pan over high heat and spray with oil. Cook pork for 2 minutes each side, or until golden brown. Transfer onto a baking tray and roast for 10 minutes, or until cooked to your liking.

Meanwhile, return pan to medium heat and re-spray with a little oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic, cook for 1 minute. Add tomatoes, cook, stirring occasionally for 2 minutes. Add chickpeas, olives and spinach. Cook, stirring, for 2–3 minutes, or until spinach is just wilted and chickpeas are heated. Stir through balsamic. Season with freshly cracked black pepper.

Divide chickpea salad between plates and top each with a pork cutlet and lemon wedges.


Source: Healthy Food Guide


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