Cutlets in summer vinaigrette


Total time: 3hr 10m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Meat
  • 2 tbsp balsamic vinegar
  • 1 tbsp coarse-grain mustard
  • 2 tbsp olive oil for frying
  • 2 tbsp oregano leaves, roughly chopped
  • 0.5 tsp paprika
  • 4 pork chop (approx. 200 g each)
  • 0.75 tsp salt
  • Vinaigrette
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 garlic clove, pressed
  • 10 black olives, cut into strips
  • 3 tomatoes, deseeded, diced
  • 1 red onions, finely chopped
  • 2.5 tbsp capers, rinsed with cold water, drained
  • 2 tbsp oregano leaves, roughly chopped
  • salt and pepper to taste

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Instructions

  • Meat

    Combine the mustard with all the other ingredients up to and including the paprika. Coat the cutlets with the mixture, cover and leave to marinate in the fridge for approx. 2 hrs. Remove the meat from the fridge approx. 30 mins. prior to cooking. Wipe off the marinade, set aside. Salt the meat. Gas/charcoal barbecue: Grill the cutlets over/on a high heat for approx. 3 mins. on each side. Coat with the reserved marinade. Then finish grilling over/on a medium heat for approx. 2 mins. on each side. Griddle: heat a dash of oil in an uncoated griddle pan, then reduce the heat. Grill the cutlets over a medium heat for approx. 2 mins. on each side, brush with the reserved marinade, finish grilling for approx. 3 mins. on each side.
  • Vinaigrette

    Mix the balsamic vinegar with all the other ingredients up to and including the oregano and leave to infuse for approx. 30 mins., season.
  • Serve with:

    Slices of toast.

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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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