Pork: Cutlets with Cress and Nut Topping

Cutlets with Cress and Nut Topping


  • 1.5 tbsp. olive oil
  • 0.5 tsp. sea salt
  • 1 organic lemon, use grated zest only
  • 30 g light sultanas, coarsely chopped
  • 30 g hazelnuts, coarsely chopped
  • 30 g cress, coarsely chopped
  • 4 pork chops (approx. 220 g each)
Order the ingredients from COOP@home


Mix the nuts and remaining ingredients including cress. Coat the cutlets with oil.

Charcoal/gas/electric grill: Grill the cutlets over/on a medium heat (approx. 200°C) for approx. 5 mins. each side. Divide the cress & nut mixture onto the cutlets, season with salt.


  • Pork
  • 30 mins Preparation/cooking time: ca. 20m + Grill: ca. 10m
  • Servings For 4 people
  • Nutrition 399 Kcal