Pork & prosciutto with creamy vegetables

Pork & prosciutto with creamy vegetables

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(6 ratings)

Prep: 15 mins Cook: 12 mins - 15 mins


Serves 4
Don't make chicken your staple diet - try this simple pork dish for a quick midweek meal

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal312
  • fat13g
  • saturates4g
  • carbs15g
  • sugars13g
  • fibre7g
  • protein36g
  • salt0.99g
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  • 4 pork escalopes



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

  • 4 slices prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 400g carrot, cut into sticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 400g runner bean, sliced
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2000 years, and are a popular garden…

  • 4 leeks, trimmed and cut into strips



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 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 half-fat crème fraîche


  1. Season the pork, then lay a slice of prosciutto on each and secure with a cocktail stick. Put the carrots into a pan with a small glass of water, then season if you like. Bring to the boil, cover and cook for 5 mins, then add the beans and leeks. Give everything a stir and cook, covered, for 5 mins more.

  2. Meanwhile, heat the oil in a frying pan. Add the pork and fry quickly for 2-3 mins on each side until cooked. Stir the crème fraîche into the vegetables until it is warmed through, then serve alongside the pork.

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Comments, questions and tips

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6th Oct, 2015
This was very quick, very easy, and surprisingly tasty - clean plates all round. Agree with previous, don't need cocktail sticks, and I also added a touch of wholegrain mustard to the veg
5th Apr, 2013
Have made this several times now. No need for cocktail sticks, just shove the pork in the pan and then drape the prosciutto over it. Be brave when you turn it over - don't hang around - and they don't come apart. I also added mustard to the creme fraiche and very glad I did! Really great and part of my standard repertoire!
20th Aug, 2010
Made this for supper last night and it was quick and easy, I could not get pork escalopes so used loin steaks and bashed them out with a rolling pin before adding the proscuitto
17th Feb, 2009
Very nice, the prosciutto kept the pork nice and juicy. Probably only 1 or maybe 2 tbsp of creme fraiche is needed, I used 3 and it made the veg a bit watery.
6th Aug, 2008
This was delicious. I added a bit of dijon mustard to the veg with the creme fraiche which went well with the pork - will do this dish again.
26th Jun, 2008
Quick, easy and really tasty - makes a great, smart weekday supper. Definitely recommend!
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