Pork cutlets on lentils and pancetta

This beautifully grilled pork, on a fragrant bed of minted lentils and peas, is a nutritiously satisfying dinner to serve family or friends.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Pork cutlets on lintils and pancetta
  • 4 pork cutlets
  • 100 gram pancetta
  • 2 teaspoon olive oil
  • 2 cloves garlic, crushed
  • 1 cup (250ml) salt-reduced chicken stock
  • 400 gram can brown lentils, rinsed, drained
  • 1 cup (120g) frozen green peas
  • 1/2 cup loosely packed fresh mint leaves


Pork cutlets on lintils and pancetta
  • 1
    Cook the cutlets on a heated, oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.
  • 2
    Cook pancetta on same grill plate until crisp. Drain on absorbent paper. Tear into bite-sized pieces.
  • 3
    Meanwhile, heat oil in a large, heavy-based frying pan; cook garlic, stirring, until fragrant. Add stock, lentils and peas; cook, stirring, until peas are tender. Stir in mint and pancetta.
  • 4
    Serve cutlets with lentil mixture and a green salad, if desired.

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