Baked Pork Cutlets
What you need to Get:
2 Packs Bruemar Pork Cutlets with Spices and Herbs
+ 2 tablespoons olive oil
+ 350g small potatoes, quartered
+ ½ cauliflower, cut into florets
+ 1 medium red onion, wedges
+ 1 lemon, wedges
+ 250g vine-ripened tomatoes
+ ½ cup Kalamata olives
+ 4-5 sprigs oregano
+ 60g feta cheese, crumbled
+ lemon wedges, to serve
What you need to do:
Preheat oven to 180° C (Fan Forced).
Place the potatoes in a pot. Fill with room temperature water, and bring to boil. Cook for about 6-8 minutes. Drain, and pour cold water over the potatoes to stop cooking.
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add Pork to pan and cook for 2 minutes on each side. Line baking tray with baking paper, and arrange Pork Cutlets.
Place potatoes, cauliflower, onion, lemon, tomatoes, olives and oregano amongst the Pork Cutlets. Drizzle with 1 tablespoon oil.
Roast for 20-25 minutes or until potatoes are golden and Pork Cutlets are cooked through.
Sprinkle with feta, and serve with lemon wedges.