Pair these Cajun-spiced pork cutlets with fresh bread and crunchy kale slaw for a tasty weeknight meal.


  • 1 cup (280g) Greek-style yoghurt
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 4 Australian Pork Forequarter Cutlets
  • 400g pkt Fresh Kale Coleslaw Kit
  • Bakery Pane di Casa, sliced, to serve
  • Lemon wedges, to serve


  1. Combine half the yoghurt, half the seasoning and the oil in a large bowl. Season. Add the pork and turn to coat.
  2. Heat a barbecue grill or chargrill on medium-high. Cook the pork for 3 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Prepare the coleslaw kit following packet directions. Combine the remaining yoghurt and seasoning in a small bowl. Season. Serve the pork with the kale slaw, bread, yoghurt mixture and lemon wedges.