Lemon Sage Pork Cutlets

Lemon Sage Pork Cutlets: Zesty and Fresh

Serves: 4

Ingredients

• 4 x 120g pork cutlets/chops (females)
• 4 x 220g pork cutlets/chops (males)
• ½ cup sage leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon rind
• Cracked pepper
• 1 cucumber, thinly sliced
• 100g watercress
• 2 tablespoons lemon juice
• Salt and pepper

Directions

1. Place cutlets in a shallow dish. Finely chop half of the sage and add the oil, lemon juice, lemon rind, and pepper in a jug. Whisk to combine. Pour over cutlets and refrigerate for 1 hour.
2. Heat a non-stick frying pan over high heat. Remove cutlets from marinade, reserving marinade, and cook for 3-5 minutes each side until cooked through. Set aside.
3. Add remaining marinade and sage leaves to the hot frying pan and cook for 2-3 minutes until sage is crisp.
4. Combine cucumber, watercress, lemon juice, salt, and pepper in a bowl and toss.
5. Serve the cutlets on a bed of cucumber salad, top with crispy sage and warm dressing.

These Lemon Sage Pork Cutlets are a vibrant, healthy dish that’s perfect for a quick weeknight dinner or a special meal. The zesty lemon and aromatic sage elevate the tender pork, while the fresh cucumber and watercress salad adds a refreshing balance. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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