Pepper pork cutlets with pickled zucchini salad and crispy falafel

Name: Pepper pork cutlets with pickled zucchini salad and crispy falafel
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
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

Jessica Brook

April 11, 2024

Pork cutlets with falafel crumbs and quick-pickled zucchini.James Moffatt

easyTime:< 30 minsServes:4

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.