Chargrilled pork escalopes
21 min·British
Chargrilled pork escalopes
Ingredients
For the pork
- 2 pork escalopes (about 150g/5oz each)
- 1 tbsp olive oil
- 1 lemon, zest and juice
- 1 sprig of rosemary, leaves finely chopped
- Sea salt and black pepper
For the salad
- 200g mixed salad leaves
- 1 red onion, thinly sliced
- 100g cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
Instructions
9 steps
- 1
Put the pork escalopes between two sheets of cling film and bash with a rolling pin to about 5mm thick.
- 2
In a bowl, mix the olive oil, lemon zest and juice, rosemary, salt and pepper.
- 3
Marinate the pork escalopes in the mixture for at least 15 minutes.
- 4
Meanwhile, prepare the salad by combining the salad leaves, red onion and cherry tomatoes in a bowl.
- 5
Whisk together the olive oil, balsamic vinegar and Dijon mustard in a separate bowl.
- 6
Heat a griddle pan over high heat.
- 7
Remove the pork escalopes from the marinade and grill for 2-3 minutes per side, or until cooked through.
- 8
Dress the salad with the balsamic vinaigrette.
- 9
Serve the grilled pork escalopes with the dressed salad.
Progress
0 / 9 steps
