Cutlets with cress and nut topping

Total time: 30m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 436 Kcal, 40g Protein, 6g Carbohydrates, 28g Fat


  • 30 g hazelnuts, roughly chopped
  • 1 organic lemon, used grated zest only
  • 30 g light sultanas, roughly chopped
  • 30 g cress, roughly chopped
  • 4 pork chop (approx. 220 g each)
  • 1.5 tbsp olive oil
  • 0.5 tsp sea salt

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  • Mix the nuts and remaining ingredients including cress. Brush the cutlets with oil. Charcoal/gas/electric barbecue: Grill the cutlets over/on a medium heat (approx. 200°C) for approx. 5 mins. each side. Divide the cress & nut mixture onto the cutlets, season with salt.
  • Serve with:

    Grilled potatoes.

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