Ingredients

• 4 (about 200g each) pork cutlets
• 1/3 cup (80ml) olive oil
• 1 garlic clove, crushed
• 1/4 cup (60ml) lemon juice
• 1 lemon, thickly sliced
• Lemon butter pilaf
• 1 tablespoon vegetable oil
• 20g unsalted butter
• 1 onion, finely chopped
• 2 cups (400g) white long-grain rice
• 2 cups (500ml) Massel chicken style liquid stock
• 1/4 cup (60ml) lemon juice
• 3 teaspoons finely grated lemon rind
• 1/3 cup finely chopped flat-leaf parsley

Method

• Step 1 Place pork in a bowl with 1 tablespoon of the oil, garlic, lemon juice and 2 teaspoons sea salt. Toss to coat, cover and refrigerate for 30 minutes.
• Step 2 Meanwhile, make pilaf. Heat oil and butter in a non-stick saucepan over medium heat, add onion and cook for 5 minutes until soft. Add rice, stirring to coat, then add stock and juice. Bring to boil, then reduce heat to very low, cover tightly and cook for 25 minutes (you can use a simmer mat to prevent rice from sticking). Fluff with a fork, add rind and parsley, season then cover to keep warm while you cook the pork.
• Step 3 Heat remaining olive oil in a nonstick frypan over medium-high heat.
• Step 4 Cook pork and lemon slices, in batches, for about 5 minutes each side or until the pork is golden brown and cooked as desired. Serve with the pilaf.