Pork Cutlets With Vegetables -

Pork Cutlets With Vegetables

Ingredients

1 tbsp (15 ml) olive oil
1 onion
1 small clove garlic
½ cup (125 ml/100 g) long-grain brown rice
3 tbsp (45 ml) dry white wine
1 cup (250 ml) water
Salt
1 carrot
½ fennel bulb
⅓ cup (75 ml/75 g) low-fat yogurt
2 tsp (10 ml) lemon juice
1 tbsp (15 ml) chopped parsley
5½ oz (160 g) pork cutlet
Sweet paprika
Crumbled dried rosemary
1 tbsp (15 ml) oil

Details

Serves: 2

Method

Chop the onion and garlic. Heat the oil, stir in the onion and garlic, and lightly sauté. Stir in the rice and cook briefly. Add wine and water, and season lightly with salt. Cook, covered, on low heat for 40 minutes.

Slice the carrot and fennel and arrange on two plates. Combine the yogurt with lemon juice, parsley and a pinch of salt. Drizzle over the vegetables.

Flatten the pork with a meat tenderizer and season with salt, paprika and rosemary. Cut into 6 small pieces and brown in hot oil for 3 minutes each side. Serve with the vegetables and rice.

Per serving:- approx. 399 calories 25 g protein, 12 g fat, 43 g carbohydrates

Related food category:

• Pork and Bacon