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Did you know fresh New Zealand pork is naturally low in sodium? Support normal blood pressure without compromising on taste.
1 Tbsp olive oil
Wedges
1 large kumara
2-3 large potatoes
Cajun seasoning (or store bought salt-free)
2 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp black pepper
2 tsp cayenne pepper
2 tsp dried thyme
2 tsp dried oregano
Pineapple salsa
1/2 fresh pineapple
100g cherry tomatoes
Handful of fresh basil
1 spring onion
To serve
Seasonal salad
1 Tbsp olive oil
Wedges
1 large kumara
2-3 large potatoes
Cajun seasoning (or store bought salt-free)
2 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp black pepper
2 tsp cayenne pepper
2 tsp dried thyme
2 tsp dried oregano
Pineapple salsa
1/2 fresh pineapple
100g cherry tomatoes
Handful of fresh basil
1 spring onion
To serve
Seasonal salad
Preheat your oven to 190°C.
Chop the kumara and potatoes into wedges. Arrange in a single layer on a baking tray and coat with the oil.
Place all the seasoning ingredients into a bowl and mix well. Coat pork steaks in olive oil and cajun seasoning until covered all over.
Finely chop the pineapple, tomatoes, basil and spring onion. Mix together in a bowl, cover and store in the fridge until ready to use.
Preheat a frypan, griddle pan or BBQ plate to a medium-high heat. Cook pork on one side without turning for 6 minutes. Turn over once and allow them to cook for 2 more minutes on the other side. Take the pork chops straight off the heat and place on a plate to rest for two minutes. This allows the juices to settle and they will be lovely and tender.
Serve the pork chops immediately after they rested with fresh pineapple salsa on top and a side of hot wedges and a seasonal salad.
Did you know fresh New Zealand pork is naturally low in sodium? Support normal blood pressure without compromising on taste.
4 x lean New Zealand pork chops (approx. 160g each)
1 Tbsp olive oil
Wedges
1 large kumara
2-3 large potatoes
Cajun seasoning (or store bought salt-free)
2 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp black pepper
2 tsp cayenne pepper
2 tsp dried thyme
2 tsp dried oregano
Pineapple salsa
1/2 fresh pineapple
100g cherry tomatoes
Handful of fresh basil
1 spring onion
To serve
Seasonal salad
Preheat your oven to 190°C.
Chop the kumara and potatoes into wedges. Arrange in a single layer on a baking tray and coat with the oil.
Place all the seasoning ingredients into a bowl and mix well. Coat pork steaks in olive oil and cajun seasoning until covered all over.
Finely chop the pineapple, tomatoes, basil and spring onion. Mix together in a bowl, cover and store in the fridge until ready to use.
Preheat a frypan, griddle pan or BBQ plate to a medium-high heat. Cook pork on one side without turning for 6 minutes. Turn over once and allow them to cook for 2 more minutes on the other side. Take the pork chops straight off the heat and place on a plate to rest for two minutes. This allows the juices to settle and they will be lovely and tender.
Serve the pork chops immediately after they rested with fresh pineapple salsa on top and a side of hot wedges and a seasonal salad.
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