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Spanish pork cutlets with chargrilled potatoes


  • 1/4 cup lemon juice
  • 1 tablespoon chopped fresh coriander (see tip)
  • 2 garlic cloves, crushed
  • 2 teaspoons smoked Spanish paprika (see note)
  • 4 (160g each) pork cutlets, trimmed
  • 4 large desiree potatoes, peeled, thinly sliced
  • olive oil cooking spray
  • mixed salad, to serve


  • Step 1 - Combine lemon juice, coriander, garlic and paprika in a shallow glass or ceramic dish. Add pork and turn to coat. Cover and refrigerate for 10 minutes.
  • Step 2 - Meanwhile, spray potatoes with oil. Heat a barbecue plate or chargrill over high heat. Cook potatoes, turning, for 3 to 4 minutes or until golden and tender. Remove to a plate. Cover with foil and set aside. Cook pork for 4 to 5 minutes each side or until golden and cooked to your liking. Serve pork with potatoes and salad.

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