Oregano and Honey Pork Cutlets with Watermelon Salad

Preparation & Cook Time: 35M

Serves 4

Our pork cutlets are ideal for a quick midweek dinner with a sweet and savoury twist. An oregano and honey glaze pairs beautifully with the freshness of a watermelon salad, making it a light option for warmer nights.

Ingredients

2 tbsp extra-virgin olive oil, plus extra for drizzling

1 tbsp each dried oregano

1 tbsp honey

1 tsp garlic powder

3 lemons, halved

4 pork cutlets (about 280gm each)

Ladolemono (Greek salad dressing)

125 ml (½ cup) extra-virgin olive oil

60 ml (¼ cup) lemon juice

1 garlic clove, crushed

2 tbsp each coarsely chopped oregano and parsley

Watermelon salad

600 gm chopped watermelon

200 gm cherry tomatoes, halved

8 baby cucumbers, sliced

120 gm (⅔ cup) pitted Kalamata olives

½ small red onion, thinly sliced

1 cup (loosely packed) each basil and mint

100 gm marinated Persian feta, crumbled

Cooking Instructions

Recipe inspiration: Oregano and Honey Pork Cutlets with Watermelon Salad (Gourmet Traveller)

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Oregano and Honey Pork Cutlets with Watermelon Salad

Ingredients

Cooking Instructions

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