Baked Pork Cutlets



PreP Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

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:

  1. Preheat oven to 180° C (Fan Forced). 

  2. 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.

  3. 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.

  4. Place potatoes, cauliflower, onion, lemon, tomatoes, olives and oregano amongst the Pork Cutlets. Drizzle with 1 tablespoon oil.

  5. Roast for 20-25 minutes or until potatoes are golden and Pork Cutlets are cooked through.

  6. Sprinkle with feta, and serve with lemon wedges.

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