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Ingredients

Method

  • STEP 1

    Bring a pan of water to the boil, add the potatoes and celery and cook for 8 mins. Meanwhile, mix the yogurt, guerkins, caraway and mustard in a bowl. When the potatoes and celery are cooked, drain and set aside for a few mins to cool a little.

  • STEP 2

    Bash the pork pieces with a rolling pin to flatten them. Sprinkle over the sage and some pepper, then top each with a slice of Parma ham. Heat the oil in a non-stick pan, add the pork and cook for a couple of mins each side, turning carefully. Add the balsamic vinegar and let it sizzle in the pan.

  • STEP 3

    Stir the potatoes and celery into the dressing and serve with the pork, with some salad leaves on the side.

Recipe from Good Food magazine, June 2017

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A star rating of 4.1 out of 5.11 ratings
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