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Photo of Italian pork tray bake by WW

Italian pork tray bake

12
Points®
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
Pork chops topped with basil pesto baked with eggplant, fennel, cannellini beans and kale.

Ingredients

Eggplant

3 small, Japanese, thickly sliced

Red capsicum

1 medium, chopped

Fennel

2 baby, quartered

Olive oil

2 tsp

Pork loin cutlet, raw

560 g, (Buy 4x175g) fat trimmed

Basil pesto

2½ tbs, (use 1 tbs to serve)

Canned cannellini beans, rinsed, drained

1 400g can, (400g)

Kale

2 cup(s), shredded

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Place eggplant, capsicum, fennel and oil in a large baking dish and toss to combine. Season. Bake for 10 minutes.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat on high. Cook pork cutlets for 1-2 minutes each side or until browned. Spread 1 1/2 tbs pesto over pork. Season.
  3. Place pork in pan on vegetables. Bake for 7 minutes.
  4. Add cannellini beans and kale to vegetables and toss to combine. Bake for 3 minutes or until pork is cooked and vegetables are tender. Top with 1 tbs basil pesto.

Notes

SERVING SUGESTION: Lemon wedges.

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