Italian-style pork
16/5/2010
The belnd of olives, parsley and basil lend this pork dish a uniquely Italian flavour.
Ingredients
| 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 |
Directions
- 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.
Wine Match
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