Lemon rosemary pork cutlets with sweet potato wedges
This lemon rosemary pork cutlets with sweet potato wedges may just become your new family favourite! When produce is good, all you need is simple flavours and cooking to make it even more delicious. So here you go Australian Pork with lemon and rosemary with crunchy polenta and sweet potato wedges. Simple and delicious!
Serves
4Preparation time
15 minsCooking time
35 minsIngredients
- 4 large Ritchies pork cutlets
- 2 tablespoons olive oil
- 3 tablespoons fresh rosemary leaves
- juice and zest of 1 lemon
- sea salt and freshly ground black pepper.
- wedges
- 2 medium sweet potatoes, peeled and cut in wedges.
- 2 tablespoons polenta
- 2 tablespoons olive oil
- 1 tablespoons dried oregano
- 1 teaspoon sea salt
Method
Preheat oven to 200oC
First make the wedges. In a large freezer bag, add the sweet potato wedges, polenta, oregano, olive oil and salt. Seal and toss the bag until the wedges are lightly coated with polenta oil and oregano.
Line a large baking tray with baking paper and transfer the coated wedges to the tray. Bake for about 25 minutes or until tender and slightly golden.
While the wedges cook, brush the pork on both sides with olive oil, season generously with salt and pepper and scatter both sides with lemon zest and rosemary leaves. In a oven proof frying pan or griddle pan on a high heat. Fry the cutlets quickly on both sides until lightly browned.
Transfer the pan to the oven with a few truss cherry tomatoes for another 5-8 minutes until the pork is cooked to your liking. Squeeze lemon juice over the cooked pork and serve hot with the wedges and tomatoes on the side and maybe a green salad.
