These paleo grilled pork cutlets with orange and coriander seeds are perfect for a weeknight meal. They are keto and Whole30 friendly too. Serve with your favourite vegetable side dish.
Wouldn’t you agree that pork meat is underrated? Specifically, when it’s good quality and pasture-raised. I especially love pork meat on the bone, such as in pork cutlets, pork chops and ribs. Today I want to share a simple way to prepare pork (any cut, really) by marinating it in orange juice and coriander seeds. It’s a lovely flavour combination, which really compliments the meat.
I am using whole coriander seeds, which I ground up slightly using mortar and pestle. This releases some of the aromas but if you don’t have a mortar and pestle, you can use a large chef’s knife to crush the seeds on a cutting board. Ground up coriander seed powder can be used instead.
This marinade works well with any cut of pork that can be grilled – cutlets, steaks, chops, tenderloin, and even ribs before roasting them.
- 4 thin pork cutlets or pork chops, or 2 fatter ones
- Zest of 1 orange
- Juice of 1 orange
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 teaspoon coriander seeds or 1 teaspoon ground coriander powder
- 1 tablespoon coconut oil ghee, lard or macadamia oil for cooking
- Place the pork pieces on a tray or flat plate and drizzle with orange juice. Sprinkle with orange zest, sea salt and pepper. Grind the coriander seeds with mortar and pestle and scatter over the pork chops. Alternatively, simply sprinkle with pre-ground coriander seed powder, or even with the whole seeds. You can even use a large chef's knife to press and break the seeds on a chopping board. Set aside for 15-20 minutes to marinate.
- Heat oil in a large frying pan until sizzling hot. Add the pork cutlets and cook for 2-3 minutes each side over high heat. Remove and rest for a minute before serving.