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Pork escalope with leek and peppers

Pork escalope is a perfect ingredient for making quick and easy meals, as it only a few minutes to cook. In this recipe, pork escalope is cooked with sautéed leek and peppers, but you can use other vegetables too - courgette, kale, spinach, green beans and red onion would all work too! You can serve it with some boiled potatoes, a mash or just some crusty bread on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsps olive oil
  • 1 red Romano or bell pepper
  • 1 yellow Romano or bell pepper
  • 1 large leek
  • 1 clove of garlic
  • 1 Tbsp chopped sage
  • about 6-8 pork escalopes
  • Juice of 1 lemon

Method
 

  1. Finely slice the peppers, leek and the garlic.
  2. Heat 2 Tbsp of the olive oil in a frying pan. Add the sliced vegetables and sauté for 10 minutes on a low heat. Add a drop of water or white wine if the vegetables are sticking. Add the sage and season with salt and pepper.
  3. Transfer the vegetables to a plate, dry the pan with kitchen paper and heat the remaining oil. Season the pork with salt and pepper then fry in the hot oil on a medium heat for two minutes on each side.
  4. Remove the meat and let it rest.
  5. Meanwhile deglaze the pan with the lemon juice, add the vegetables and warm through.
  6. Serve the escalopes with the vegetables.