Spanish Pork

"From Delicious magazine. This will serve two people so you will need to adjust for more. **Please Note - A tablespoon for this recipe is the Australian tablespoon, 20ml or 1 American tablespoon plus 1 teaspoon."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by The 500 Chef photo by The 500 Chef
Ready In:
17mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Preheat oven to 180°C.
  • To make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tablespoon olive oil, pepper to taste with 2 tablespoons warm water.
  • Heat remaining oil in an oven proof pan over high heat and cook pork, turning, for about 5 minutes until golden.
  • Place pan in oven for 5 minutes until pork is cooked through.
  • Rest pork for 5 minutes.
  • Drizzle with the sauce and serve.

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Reviews

  1. LauraMac
    My family and I thoroughly enjoyed this! A different twist on the pork chop and a real winner. I served it with wild rice and carrots. BTW - your conversion system is fine. I lived in South Africa for many years and always had to convert recipes back and forth. Not everyone is able to do that :>)
     
  2. Luis T.
    Your conversion system sucks. Original recipe reads 350 gm pork. THE CONVERSION IS .077 LB PORK!!! THERE‘S GOT TO BE A CLEARER WAY TO PRESENT THIS!
     
  3. bshemyshua
    I made this one of my choices for recipe Australia/New Zealand recipe swap #6. To be honest I chose this because the sauce looked really good, but I didn't have pork fillets, but a leg of lamb in my freezer to use. This recipe worked wonderfully for this. I slow cooked the lamb in it's own juices, and when it was to my liking I made the sauce to pour over, allowed it to warm for a few minutes and it was outstanding! The only change I made was to adjust the amount of ingredients for a 6 pound leg of lamb. I will definetly be using this with pork.I'm Glad I made this recipe.
     
  4. Mama Cee Jay
    Good flavor! I modified the recipe for summer grilling. I made extra sauce and used it as a marinade then grilled outside.
     
  5. Montana Heart Song
    I used flattened chicken breast fillets, very thin. Very good flavor. I will cook again.The pimento stuffed olives made the dish. No salt necessary. Thanks.
     
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RECIPE SUBMITTED BY

Gold Coast Australia
 
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