*This recipe is gluten free according to industry standards
Ingredients
- spray olive oil
- garlic 2 cloves, crushed
- plum tomatoes 6, chopped
- balsamic vinegar 1 tbsp
- lemon ½, zested and juiced
- small capers 1 tbsp
- greens or spinach or kale 150g
- butterbeans 400g tin, rinsed and drained
- pork loin steaks 3 (about 100g each), trimmed of all fat
- oregano a handful, chopped
- basil a handful, chopped
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.
Nutritional Information
- Kcals 229
- Fat 4.2g
- Saturates 1.1g
- Carbs 16.3g
- Sugars 6.6g
- Fibre 6.2g
- Protein 28.3g
- Salt 0.4g
