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Cutlets in summer vinaigrette
30 m active | 3 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 477
  • Fat about 33g
  • Carbohydrates about 7g
  • Protein about 36g
This is needed
This is needed for 4 people
Meat
  • 1 tbsp coarse-grain mustard
  • 0.5 tsp paprika
  • 2 tbsp oregano leaves, roughly chopped
  • 2 tbsp olive oil for frying
  • 2 tbsp balsamic vinegar
  • 0.75 tsp salt
  • 4 pork chops (approx. 200 g each)
Vinaigrette
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2.5 tbsp capers, rinsed with cold water, drained
  • 1 red onion, finely chopped
  • 3 tomato, deseeded, diced
  • 2 tbsp oregano leaves, roughly chopped
  • 1 garlic clove, pressed
  • 10 black olives, cut into strips
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Meat
Combine the mustard with all the other ingredients up to and including the paprika. Coat the cutlets with the mixture, cover and leave to marinate in the fridge for approx. 2 hrs. Remove the meat from the fridge approx. 30 mins. prior to cooking. Wipe off the marinade, set aside. Salt the meat. Gas/charcoal barbecue: Grill the cutlets over/on a high heat for approx. 3 mins. on each side. Coat with the reserved marinade. Then finish grilling over/on a medium heat for approx. 2 mins. on each side. Griddle: heat a dash of oil in an uncoated griddle pan, then reduce the heat. Grill the cutlets over a medium heat for approx. 2 mins. on each side, brush with the reserved marinade, finish grilling for approx. 3 mins. on each side.
Vinaigrette
Mix the balsamic vinegar with all the other ingredients up to and including the oregano and leave to infuse for approx. 30 mins., season.

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