World Cuisine

Pork Escalopes with Peperonata

cook 30 mins
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 2 red peppers, cored, deseeded and thinly sliced
  • 1 yellow pepper, cored, deseeded and thinly sliced
  • 2 tablespoons white wine
  • 400 g (13 oz) can chopped tomatoes
  • 4 pork escalopes, about 150 g (5 oz) each
  • 1 tablespoon chopped oregano
  • purple sprouting broccoli, to serve
  • Heat 1 tablespoon of the olive oil in a frying pan and sauté the onion for 3–4 minutes. Add the garlic and cook for a further 1 minute.
  • Stir in the peppers and wine, bring to a simmer, cover and cook for 10 minutes.
  • Pour in the chopped tomatoes and cook, uncovered, for a further 10–15 minutes, until the peppers are soft.
  • Meanwhile, toss the pork escalopes in the remaining olive oil and the oregano and cook on a preheated hot griddle pan or barbecue for 3–4 minutes on each side.
  • Serve the escalopes on a bed of the peperonata, with steamed purple sprouting broccoli.
Like This? Try These
More on Food