The belnd of olives, parsley and basil lend this pork dish a uniquely Italian flavour.
|600 g||Pork loins, steaks|
|3 tbsp||Olive oil|
|2 slices||White bread, crusts removed|
|½ cup||Parsley, flat-leaf|
|½ cup||Basil leaf|
|6||Olives, green, stones removed|
|2 cloves||Garlic, thinly sliced|
|1||Courgette, large, sliced|
|200 g||Broccoli, sliced and blanched|
|150 g||Baby spinach, leaf|
|¼ cup||Parmesan cheese, shaved|
|1 to serve||Potato chips/wedges|
- Heat grill. Arrange the pork steaks between 2 sheets of cling film, then, using a rolling pin, bash each until 1.5cm thick. Heat 1 tablespoon of oil in a frying pan, add two steaks, season and cook for 2 to 3 minutes each side until golden. Cook remaining steaks and place on a baking tray.
- In a food processor, whizz the bread with the parsley, basil, olives and 1 tbsp oil. Sprinkle the crumbs on top of each steak. Grill for 3 to 4 minutes until the topping is golden and the pork cooked through.
- Heat 1 tablespoon of oil in a frying pan, then fry garlic and courgette for 3 minutes. Add broccoli and spinach, then stir until tender. Sprinkle with parmesan. Serve with the pork and potato wedges.
This dish is best matched with
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