Low-Sodium Cajun Pork Chops

SERVES 4 | 10 MINS PREP | 25 MINS COOK TIME

INGREDIENTS

4 lean pork loin chops

1 Tbsp olive oil

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

½ fresh pineapple

100g cherry tomatoes

Handful of fresh basil

1 spring onion

To serve

Seasonal salad

METHOD

Preheat the 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 resting with fresh pineapple salsa on top, a side of hot wedges and a seasonal salad.

RECIPE & IMAGE THANKS TO NZ PORK

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