Asian Pork Cutlets

This meal had to be one of the easiest that I have prepared EVER!!  And the outcome was a really tender pork cutlet flavoured with all the spices of the orient.

I have to be perfectly honest that I am not a fan of cooking small pieces of meat in the oven (baking) in fact I don't even cook large peices of meat in the oven as we cook all of our roasts in the Weber.  So this itself was an interesting exercise for me and thankfully with success.

The flavour was full considering the marinating time was very minimal making these Asian Pork Cutlets a perfect midweek wonder.  The kids loved the flavour - somewhat sweet but with the underlying tones of cinnamon, star annise and soy added character to the plum sauce base.

Overall a terrific dish which I am sure will be on the menu again very soon.

 

Asian Pork Cutlets

(Recipe adapted from Weight Watchers 5 Ingredients Cookbook)

 

Serves: 4

ProPoints per serve: 12

 

1/2 cup plum sauce

1/4 cup soy sauce

1 teapsoon chinese five spice powder

4 x 200 gram pork cutlets, fat trimmed

1 bunch broccolini, ends trimmed

1 cup white rice

 

 

Combine the plum sauce, soy sauce and five spice in a shallow glass or ceramic bowl.  Add pork, turning to coat.  Set aside for 30 minutes to marinate.

 

Preheat oven to 180 degrees Celsius.  Line a baking dish with baking paper.  Place cutlets on the baking tray, reserving any marinade.  Bake cutlets for 25 minutes, basting with marinade every 10 minutes.  Cook until pork is cooked through and golden or to your liking.

 

Meanwhile cook rice as per packet instructions. 

 

Place remaining marinade in a small saucepan, bring to the boil and reduce heat, simmering until sauce slightly thickens. 

 

Steam broccolini for 2 minutes or until bright in colour.

 

Place cutlets on serving plates with rice and broccolini.  Drizzle with sauce and serve.

 

(Click here for a printable version of this recipe)

 

 

Asian Pork Cutlets

A quick and easy mid week dinner was needed as we are so busy at the moment and to top it off it's also school holidays here in Victoria.

I love pork especially when cooked with Asian flavours so this meal was really nice.  The marinade consisted of 3 ingredients so that made for easy preparation but did not lead to any shortcuts in the flavour.  I love Chinese Five Spice by the way..... and the use of Chinese Five Spice did not over power the sweetness of the plum sauce.  To be honest it was the typical asian flavour that we all relate to when we think of an asian meal.

This dish was cooked in the oven, elimating frying or barbecuing.  One baking dish, some steamed rice and some vegetables and voila - done.

Asian Pork Cultlets

(recipe adapted from WW The Extremely Contented Tummy 2007)

 

Serves: 4

ProPoints per serve: 12

 

1/4 cup plum sauce

2 tablespoons soy sauce

1/2 teaspoon Chinese Five spice

4 x 125 gram lean pork cutlets

1 cup white rice

1 bunch baby bok choy, trimmed

3 carrots, peeled and cut into batons

Combine the plum sauce, soy sauce and five spice in a shallow ceramic dish.  Add pork, turning to coat. Set aside for 30 minutes to marinade.

Preheat oven to 180 degrees Celsius.

Line a baking dish with baking paper.  Bake cutlets for 25 minutes, basting with marindae every 10 minutes, until cooked trhough and golden.

Meanwhile, cook rice according to packet directions.

Steam carrots for 5 minutes, add bok choy and steam for a further 2 minutes or until bright green.

Place cutlets on serving plates with rice and bok choy.  Drizzle with sauce and serve.

(click here for a printable version of this recipe)