Pork cutlets with guacamole and BBQ corn salad

A sponsored post for Origin LPG

You will remember last winter I talked about the comfort and warmth that comes from slow cooked food like this delicious winter stew. Well now that the weather has warmed up, the days are longer and hotter and the nights light and warm, for us this means taking the cooking and eating outside on the BBQ.

I love setting a table and sitting outside under the evening sky, lighting some candles and letting the kids play while adults sit, have a drink and a natter and enjoy the summers eve.

Origin have some great summer recipes on their website perfect for the BBQ. This one hit the mark for me: pork (hello!) and a smoky corn salad and guacamole…devoured by every one of us.

Smoky pork cutlets with guacamole & BBQ corn salad

Original recipe from the origin website here.

Serves: 4
Preparation: 20 mins
Cooking: 10 mins

Ingredients

4 fresh corn cobs
250g cherry tomatoes, quartered
1 cup baby rocket leaves, chopped
2 tbs brown sugar
¼ cup Worcestershire sauce
½ tsp smoked paprika
1 tbs olive oil
1 garlic clove, crushed
4 lean pork cutlets
1 ripe avocado, mashed
1 red chilli, chopped
3 limes

Method

Preheat barbecue to medium high heat. Lightly spray corn with oil and cook, turning, for 10-12 minutes or until slightly charred and cooked. Cut corn kernels from cobs and combine with tomato and rocket.

Meanwhile, combine sugar, Worcestershire sauce, paprika, oil and garlic in a bowl. Add cutlets and cover with mixture. Cook for 4-5 minutes each side or until just cooked, brushing with marinade.

Juice 2 limes and mash with avocado. Sprinkle with chopped chilli. Cut the remaining lime into wedges and serve with the pork cutlets, corn salad and guacamole.

Tip: Drizzle corn salad with olive oil and a tablespoon of white wine vinegar.

You can see the whole range of summer BBQ recipes on the LPG website here.

What’s your favourite summer BBQ recipe?