Balsamic pork with olives

Balsamic pork with olives

  • 1
  • 2
  • 3
  • 4
  • 5
(50 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
The perfect way to end a busy day, just 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal487
  • fat41g
  • saturates13g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein27g
  • salt0.51g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tsp Dijon mustard
  • 2 garlic clove, crushed
  • 4 boneless pork loin chops
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 handfuls green olive, pitted and halved
  • large handful basil, chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (46)

aimeep's picture
5

Made this for 2 people but kept the quantity of marinade/sauce the same. As griddle was already so hot after cooking the pork, I took it off the heat when i added the olives & sauce. Used sliced black olives from a jar & had no basil. Served mine with sauce over the tagliatelle & husband's with sugar snap peas. Delicious!

edel_ir's picture
3

Great pork chops in a hurry, have to say the sauce has the potential to burn if you take your eye off it. I served it with left over Cauliflower cheesy and it was lovely. Had no fresh basil and it was still a good dish

edel_ir's picture
3

Nice chops to have in a hurry. Watch the sauce at the end could burn if you take your eye off it, served it with some left over cheese cauliflower, I did enjoy!!!!

njh123321's picture
5

Just made this for dinner tonight. Absolutely delicious! I thought it may have been more acidic with the balsamic vinegar but it was really tasty and subtle. I served this with roast new potatoes with onions and peppers which worked really well. Will definitely be making this one again!

gintonic's picture
5

Fantastic for a midweek me. OH was very impressed that we had this during the week and not at the w/e when we usually have special dishes.

villawestie's picture
5

This is a great dish although prefer it with mustard mash to pasta.

icecreamdogpark's picture
5

We had this after a busy day at work, took next to no time to prepare,and was out of this world well beyond our expectations i found the marinade dried up quite a bit so had too add more balsamic but that was easy to sort just added more !! Definately a keep recipe

sarahcrawshaw's picture
5

Beautiful, very tender. I left out the olives for the kids, they loved it.

sarahcrawshaw's picture
5

Very easy and very nice!

lucysophie13's picture
5

Tasted gorgeous but did set fire alarm off. Kids usually turn their noses up at pork, but scoffed every bit of this. Definitely do again, as it was so nice.

catherinebromley's picture
5

My husband and I have made this recipe several times since it first appearred in the magazine. We absolutely love it because it is so tasty and quick to prepare and cook. We often add either red onions, sweet red peppers or mushrooms in addition or as a substitution to the olives although I much prefer the olives to be present. Its one of those meals that soon become a firm family favourite!

wisedog's picture

Had this last night, husband loved and was so tender!
This will become a regular i'm sure.

carolly's picture
4

tasted good and I was surprised at how tender the pork was - normally i avoid pork unless its done in my slow cooker. But this method was ace - will use again and try with different marinades

rozmorgan's picture
4

Had these for lunch. Really lovely with rice and vegtables. Only downside we didn't have enough marinade for a source. Olives cooked were amazing and the pork was beautiful tender. Left this to marinade for two days due to having lost griddle. Worked fine in the frying pan though.

timchild's picture
4

Opened my pork to discover that it wasn't the best quality loin that I have seen however I continued on with the recipe and despite that it was a good dish. So if you have a poor quality cut try this anyway.

I didn't cook with the olives or the basil, but served a side salad (not too much vinegar if you are going to make your own dressing for this) and new potatoes with parmesan.

Followed with fruit salad and mascarpone.

gillianmcn's picture
5

This pork recipe is delicious!

vrog's picture
3

Ok, but both times the pork has been a bit tough for my liking (even though I use nice butcher's pork which is good in other recipes). Perhaps a longer gentler cooking?

eleanormayo's picture
4

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

missymoo_ireland's picture

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.

jackiehall's picture
5

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…