Heat the oil in a pan, then fry
the garlic for a few secs. Add the
chopped tomatoes and balsamic
vinegar and bubble for about
15-20 mins until the sauce is
Meanwhile, lay the pork
medallions between two layers of
cling film and bash with a rolling pin
until they are about 1cm thick. Mix
the flour with some seasoning in
one bowl, put the egg in another
and the breadcrumbs in a third.
Dip the pork in the flour, then the
egg, then the breadcrumbs. Heat
a grill to hot, then cook the pork for
3 mins on each side, until golden
and cooked through. Keep warm.
Cook the pasta following pack
instructions. Stir through the
tomato sauce and the chopped
basil, divide the pasta between
4 plates, put the crispy pork on
top and eat immediately.