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North African marinated pork cutlets


  • Whisk the parsley and coriander with the turmeric, chilli paste, chutney, lemon juice, oil and seasonings in a large bowl until well combined.
  • Add the pork, toss to coat well and refrigerate for up to 30 mins, turning once or twice.
  • Preheat a covered BBQ and cook the pork for about 15-20 mins, with the lid on, brushing with the marinade for the first 5 or so mins.
  • Serve with a salad on the side.


  • 3 tbsp chopped Italian (flat leaf) parsley
  • 3 tbsp chopped fresh coriander
  • 1 heaped tspn turmeric
  • 1 heaped tspn chilli paste
  • 3/4-1 cup olive oil
  • 1 heaped tbsp Indian mango chutney (or honey)
  • 2 tbsp fresh lemon juice
  • sea salt & freshly ground pepper
  • 4 thick pork cutlets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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