Cutlets in Summer Vinaigrette

3hr 10m
Preparation/cooking time: ca. 30m + Marinate: ca. 120m + Allow to brew: ca. 30m + Grill: ca. 10m

For 4 people

Nutritional Information

Contains 477 Kcal, 36g Protein, 7g Carbohydrates, 33g Fat


  • 1 tbsp. coarse-grain mustard
  • 2 tbsp. balsamic vinegar
  • 3 tbsp. olive oil
  • 2 tbsp. oregano leaves, coarsely chopped
  • 4 pork chops (approx. 200 g each)
  • 0.5 tsp. paprika
  • 0.75 tsp. salt
  • 1 clove of garlic, pressed
  • 3 tomatoes, insides removed, cut into small cubes
  • 1 red onion, finely chopped
  • 2.5 tbsp. capers, rinsed with cold water, drained
  • 10 black olives, cut into strips
  • salt and pepper to taste

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  • Combine the mustard with the remaining ingredients and a little paprika. Coat the cutlets with the mixture, cover and leave to marinate in the fridge for about 2 hours. Remove the meat from the fridge approx. 30 mins. prior to cooking. Scrape off the marinade and set aside. Salt the meat.
  • Gas/charcoal grill: Grill the cutlets over/on a high heat for approx. 3 mins. each side. Coat with the reserved marinade. Then finish grilling over/on a medium heat for approx. 2 mins. each side.
  • Griddle: coat an uncoated griddle with a little oil, heat up and reduce the heat. Grill the cutlets over a medium heat for approx. 2 mins. each side, coat with the reserved marinade, finish grilling for approx. 3 mins. each side.
  • Mix the balsamic vinegar and remaining ingredients with the oregano and steep for approx. 30 mins., season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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