Pork cutlets, natural, on the bone, marinated in spices and immediately grilled. Served with Brazilian fried meat with pineapple salsa.
Summary
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Pork loin (cutlets) on the bone (portions of loin with bone) – 4 pcs. (about 180 g each)
- Olive oil – 2 tbsp
- Garlic (chopped) – 2 tbsp
- Fresh thyme (chopped) – 1 tbsp
- Fresh rosemary (chopped) – 1 tbsp
- Paprika – 1 tbsp
- Cayenne pepper – 0.125 teaspoon
- Vegetable oil for grill lubrication
For salsa:
- Fresh pineapple (cut into small cubes) – 2 cups
- Bulgarian red pepper (cut into small cubes) – 1 glass
- Green onions (chopped) – 0.25 cups
- Red onion (finely chopped) – 2 tbsp
- Pitted black olives (cut into halves) – 0.25 cups
- Capers – 1 tbsp
- Jalapeno pepper (finely chopped) – 1 pc.
- Fresh cilantro (chopped) – 1 tbsp
Print Recipe
Pin Recipe Instructions
- Preheat grill to medium-high heat. Oil the grill grate with vegetable oil. In a bowl, combine olive oil, garlic, thyme, rosemary, paprika, and cayenne pepper. Season pork cutlets with salt and pepper on all sides, then brush with the herb mixture. Set aside.
- Place pork cutlets on the grill, cover, and cook for 4 minutes. Flip and cook uncovered until the internal temperature reaches 63°C (145°F), about 4-6 minutes. Transfer to a plate and let rest for 5 minutes. Serve immediately.
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