Quinoa stuffed pork cutlets

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How to make Quinoa stuffed pork cutlets

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:35
  • Total Time : 0:40

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 French shallot, finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons fresh sage leaves, chopped
  • 55g (1/4 cup) white quinoa
  • 125ml (1/2 cup) water
  • 2 tablespoons dried apricots, finely chopped
  • 1 tablespoon pistachios, chopped
  • 4 (about 190g each) French trimmed pork cutlets
  • 600g red cabbage, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 230g (1 1/2 cups) frozen peas

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Heat 3 tsp oil in a saucepan over medium-low heat. Add shallot and garlic. Cook, stirring, for 2 minutes or until soft. Stir in sage for 1 minute. Stir in quinoa to coat. Add water. Reduce heat to low. Simmer for 6 minutes. Stir in apricot. Simmer for 6 minutes or until quinoa is tender and liquid absorbed. Remove from heat. Stir in pistachio. Season. Transfer to a bowl to cool slightly.
  • Step 2 Meanwhile, use a knife to make a large slit in thickest part of cutlets. Do not cut all the way through. Drizzle pork with 2 tsp oil. Season. Heat a large non-stick flameproof ovenproof dish over medium-high heat. Cook pork for 2 minutes each side or until browned. Transfer to a plate. Divide quinoa mixture among pork pockets.
  • Step 3 Heat remaining oil in a dish over medium-low heat. Add cabbage. Cook, stirring, for 2 minutes. Add vinegar, water and maple syrup. Cook, covered, stirring occasionally, for 6-8 minutes or until tender. Stir through peas. Season. Place pork on top of cabbage mixture. Bake for 8-10 minutes or until pork is just cooked through.

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