Marinated pork chops with panzanella

Готовим Meat Marinated pork chops with panzanella

Pork chops become extra special when marinated and served with panzanella salad.

Lables: High protein Low carb Low sugar Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Place the chops in a shallow dish. Combine the wine, garlic, oregano, chilli and 1 tablespoon of the oil in a small bowl. Pour over the pork. Cover and place in the fridge for 1 hour or overnight to marinate.
  2. Toast the bread in a toaster until pale golden. Coarsely chop. Place in a large bowl with the tomato, cucumber, capsicum, celery, onion, vinegar and remaining oil. Season with salt and pepper. Use clean hands to mix until well combined.
  3. Heat a large non-stick frying pan over medium heat. Cook the pork for 3 minutes each side for medium or until cooked to your liking.
  4. Divide the chops and salad among serving plates.

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4 Coles pork loin chops
2 tbsp white wine
1 garlic clove, crushed
1 tsp dried oregano
Pinch dried red chilli flakes
1/4 cup extra virgin olive oil
6 x 1.5cm thick pane di casa bread slices
4 tomatoes, coarsely chopped
1 Lebanese cucumber, coarsely chopped
1 red capsicum, coarsely chopped
1 celery stick, thinly sliced
1/3 cup pale celery leaves
1/4 small red onion, coarsely chopped
1 tbsp red wine vinegar

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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