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.
This pork dish would go well with pan-fried Brussels sprouts, this carrot slaw, or my popular broccoli slaw with cranberries.
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.
Love pork recipe? Try my 15-Minute Pork Steaks With Garlic Asparagus or my Crispy Garlic Pork Steaks With Green Beans & Leeks.
Orange & Coriander Grilled Pork Cutlets
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 1x
- 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 tsp ground coriander
- seed 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.
With grilled in the title, I thought these were going on the barbeque! Have you tried cooking them that way and would you cook over a high or medium or low heat? Thanks for this recipe! I wonder how chicken thighs would fair with these ingredients…
If you’re cooking over the BBQ grill, use medium to high heat for the same amount of time. Yes, these ingredients would go well with chicken or turkey too.
Bring on all the grilling recipes!! This look simple and totally delicious!