Tuscan pork loin steaks
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
- spray olive oil
- 2 cloves garliccrushed
- 6 plum tomatoeschopped
- 1 tbsp balsamic vinegar
- ½ lemonzested and juiced
- 1 tbsp small capers
- 150g greens or spinach or kale
- 400g tin butterbeansrinsed and drained
- 3 (about 100g each) pork loin steakstrimmed of all fat
- a handful oreganochopped
- a handful basilchopped
Nutrition: per serving
- kcal229low
- fat4.2glow
- saturates1.1g
- carbs16.3g
- sugars6.6glow
- fibre6.2g
- protein28.3ghigh
- salt0.4glow
Method
step 1
Heat a spray of oil in a frying pan, and fry half the garlic for a minute. Add the tomatoes, vinegar, a splash of water, lemon zest and capers and simmer for 2-3 minutes, to soften. Leave to cool.
step 2
In another pan, fry the remaining garlic in a spray of oil. Add the greens, butterbeans and the lemon juice with a splash of water, if you need to, to wilt the greens. Season well.
step 3
Season the pork chops and spray with a little olive oil. Grill the pork chops for 2-4 minutes on each side until cooked through. Add the oregano and basil to the tomatoes and season. Divide the greens and beans between 3 plates or bowls. Top with the pork steaks and the tomato relish.
