Balsamic pork with olives

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Good Food

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1. Mix the oil with vinegar, mustard and garlic. Score the meat on both sides, season, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 mins.
2. Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 mins on each side. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 mins, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve with pasta.

Per serving

487 kcalories, protein 27g, carbohydrate 2g, fat 41 g, saturated fat 13g, fibre 1g, salt 0.51 g

Latest comments and suggestions

• Jo's Recipes

  04 November 2007

  Jo's Recipes rated and commented on this recipe

  

  Such a quick and easy recipe. Prepared it with my friends watching in the kitchen who were suitably impressed!

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• chillidog

  07 November 2007

  chillidog rated and commented on this recipe

  

  My wife said wow when I made this so it has to be good.

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• katieluvbunny

  13 January 2008

  katieluvbunny rated and commented on this recipe

  

  All my family loved this and have asked when we are having it again! So simple to make and delicious.

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• Carol

  14 January 2008

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• Emma

  19 January 2008

  Emma rated and commented on this recipe

  

  My family love this delicious recipe. It's quick and easy, using store cupboard ingredients which is just perfect. Be warned though you may need to have all your windows open when cooking this as my griddle pan smokes loads when I pour in the marinade!! It's worth it though!

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• purple liz

  30 January 2008

  purple liz commented on this recipe

  Fantastic! Easy to make, lovely moist pork. Great for a quick mid week meal or for something special. Will definitely be making this again.

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• Erin

  16 March 2008

  Erin rated and commented on this recipe

  

  This was so quick to make an had a really delicious taste. The kitchen did get a bit smokey though! Instead of pouring the marinade & juices over the pork, I stirred them into the pasta and then served the pork on top. Will definitely be making this again soon!

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• katyrouth

  11 April 2008

  katyrouth rated this recipe

  

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• jac's cafe

  27 April 2008

  jac's cafe rated and commented on this recipe

  

  very delicious , not keen on green olives used black ones instead, will make this again & again.

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• Carmen Spencer

  24 June 2008

  Carmen Spencer commented on this recipe

  Instead of the olives (as my boyfriend dosent like them) I substitued finely chopped red onion and some chopped tomatoes, and allowed them to reduce slightly. I also added some dried mixed herbs as well. It was divine.

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• Belkey

  15 November 2008

  Belkey rated and commented on this recipe

  

  Love it! Try it with the swede colcannon elsewhere on this site instead of pasta.

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Ingredients

• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 2 garlic cloves , crushed
• 4 boneless pork loin chops
• 2 handfuls green olives , pitted and halved
• large handful basil , chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 2 garlic cloves , crushed
• 4 boneless pork loin chops
• 2 handfuls green olives , pitted and halved
• large handful basil , chopped

Per serving

487 kcalories, protein 27g, carbohydrate 2g, fat 41 g, saturated fat 13g, fibre 1g, salt 0.51 g

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