Pepper pork cutlets with pickled zucchini salad and crispy falafel
Falafel crumbs bring the crunch to this pepper-crusted pork chop.
Ingredients
4 pork cutlets
1 tbsp crushed mixed peppercorns
4 tbsp extra virgin olive oil, plus extra to brush
2 tbsp white balsamic vinegar
1 tbsp honey
1 white onion, thinly sliced
4 medium zucchini, shredded into long strips
4 store-bought falafels, crumbled
¼ cup dill, finely chopped
Method
Step 1
Press the peppercorns into the pork cutlets and season with salt. Set aside at room temperature.
Step 2
For the pickled zucchini salad, combine vinegar, honey and 2 tablespoons of the oil in a large bowl. Season and whisk to combine. Add the onion and zucchini and gently toss to coat. Refrigerate for 10 minutes to pickle.
Step 3
Meanwhile, heat the remaining 2 tablespoons of oil in a non-stick frying pan over medium heat. Crumble the falafels and add to the pan. Cook, stirring, for 5–6 minutes or until crisp. Set aside.
Step 4
Preheat a chargrill over high heat. Brush the pork with additional oil. Cook for 4–5 minutes each side or until cooked to your liking. Set aside for 5 minutes to rest.
Step 5
Serve the zucchini salad with pork chops, and scatter with falafel crumbs and dill.
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Jessica Brook is a recipe writer.
