Herb Crusted Pork Cutlets With Veggie Medley Recipes

HERB CRUSTED PORK CUTLETS WITH VEGGIE MEDLEY

Steps:

• Place the flour in a large shallow bowl. Season with salt and pepper. Place the beaten egg in another shallow bowl and the panko crumbs with rosemary in a third shallow bowl
• Press the cutlets in the seasoned flour, dip in the egg wash and press into the rosemary crumbs to completely coat. Transfer coated cutlets to a plate or small tray lined with baking paper. Place in the fridge for 10-15 minutes, if time permits (this helps the crumb to stick to the cutlets while cooking).
• Preheat the oven to 180°C/200°C fan forced. Heat the Spreadable and oil in a large ovenproof frying pan or flameproof baking tray over medium to high heat. Add the cutlets and shallow-fry for 2 minutes each side or until golden brown. Transfer to a plate lined with paper towel and keep warm
• Heat the extra spreadable with the garlic in the same cleaned pan or tray over medium heat. Add the zucchini, broccolini and tomatoes. Season to taste. Return the cutlets to the pan or tray, then transfer to the oven and cook for about 10 minutes or until cutlets are cooked through and vegetables are golden

GARLIC-HERB-CRUSTED PORK CHOP DINNER FOR ONE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
• Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
• Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

HERB ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
• Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
• Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.