Mustard pork cutlet with pineapple slaw

Name: Mustard pork cutlet with pineapple slaw
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon Dijon mustard; 1 (220g) pork cutlet; 2 tsps extra virgin olive oil; 120 grams store-bought kaleslaw; 2/3 cup (150g) thinly sliced fresh pineapple; 6 mint leaves, chopped finely

www.womensweeklyfood.com.au

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 1

Author : Sarah McInerney

Ingredients

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1 tablespoon Dijon mustard1 (220 grams) pork cutlet2 tsps extra virgin olive oil120 grams store-bought kaleslaw2/3 cup (150 grams) thinly sliced fresh pineapple6 mint leaves, chopped finely

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Instructions

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Step 1

Spread the mustard over both sides of the pork. Season well with sea salt flakes and freshly ground pepper.

Step 2

Bring a small non-stick frypan to medium-high heat, add oil. Cook pork for 8 minutes on one side, then turn over and cook for a further 5 minutes.

Step 3

Meanwhile, put about 2 cups of the kaleslaw into a bowl with a little of the provided dressing and seeds. Add the fresh pineapple and mint leaves; toss gently to combine.

Step 4

Serve pork with the kaleslaw mixture.