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Orange & Coriander Seed Pork Cutlets

Orange & Coriander Grilled Pork Cutlets

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2


  • 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


  1. 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.
  2. 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.

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