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Chargrilled pork escalopes
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Total Time:
35 minutes
Try quick, juicy pork with greens and pecorino - delicious and healthy!
Ingredients:
  • 4 x 100 g higher-welfare pork leg escalopes trimmed
  • 5 sprigs of fresh thyme
  • 1 lemon
  • 1 clove of garlic
  • olive oil
  • ½ a bunch of fresh mint
  • 400 g new potatoes
  • 320 g frozen peas
  • 320 g frozen broad beans
  • 300 g sprouting broccoli
  • extra virgin olive oil
  • ½ a fresh red chilli
  • 50 g pecorino cheese
Instructions:
  • Place the pork escalopes between 2 sheets of greaseproof paper or clingfilm and flatten them to ½cm thick using a rolling pin. In a pestle and mortar, combine thyme leaves, lemon zest, peeled garlic, sea salt, black pepper, and a splash of olive oil to create a marinade. Coat the pork escalopes evenly with the marinade. Boil a large pan of water and cook new potatoes with mint stalks for 10-15 minutes until tender. Add peas, broad beans, and broccoli for the final 2-3 minutes. In a large bowl, mix lemon juice, extra virgin olive oil, chopped mint leaves, sliced chili, and pecorino cheese. Drain the vegetables, discard mint stalks, and toss them in the dressing. Grill the pork escalopes on a preheated griddle pan for 2 minutes each side until cooked through. Place the cooked pork on a serving platter, garnish with mint leaves, remaining pecorino, and enjoy.

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