Grilled Pork Cutlets with Pistachio Salsa
Enough to get any belly rumbling, the earthy notes of pistachio mixed with the light tang of balsamic takes a classic pork chop to the next level.
25 mins
Easy
4
What you’ll need
INGREDIENTS
- 4 SunPork Fresh Foods Pork Chops
- ½ brown onion, chopped
- 2 garlic cloves, minced
- 1/3 cup pistachios, shelled
- 4 Tbsp. white balsamic vinegar
- 1 Tbsp. fresh chives
- 1 Tbsp. fresh parsley
- 1 Tbsp. fresh mint
- 1 Tbsp. fresh coriander
- 4 Tbsp. olive oil
- 1 bunch broccolini
How to make it
- In a food processor, add onion, garlic, pistachios and herbs with 2 Tbsp. balsamic vinegar. Blitz until well combined and set aside.
- In a small bowl, combine remaining balsamic vinegar and oil.
- Heat a grill, barbecue or fry-pan over med-high heat and cook pork chops for approx. 4 mins each side or until internal temperature reaches 65OC , basting regularly with oil and balsamic mix.
- While chops are grilling, add broccolini to grill and cook until tender.
- Serve pork chops with broccolini, cover generously with pistachio salsa and season to taste.
- Serve and enjoy!
