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Ingredients

1 1/2 cups medium-grain brown rice
2 teaspoons finely grated lemon rind
1 tablespoon olive oil
4 (200g each) pork cutlets
1/4 cup pepitas (pumpkin seeds)
2 green onions, thinly sliced
270g jar chargrilled capsicum, drained, sliced
1 tablespoon lemon juice

Method

Step 1 Cook rice in a saucepan of boiling water, following packet directions, until tender. Drain. Transfer to a large bowl.
Step 2 Combine lemon rind and olive oil in a large ceramic dish. Add pork. Turn to coat. Heat a chargrill pan over medium heat. Cook pork for 5 minutes each side or until cooked through.
Step 3 Add pepitas, onion, capsicum and lemon juice to rice. Stir to combine. Season with salt and pepper. Serve pork with rice mixture.

Lemon pork cutlets with brown rice salad

How to make Lemon pork cutlets with brown rice salad

Ingredients

Method