Name: Pork with almond vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 pork loin chops; 2 1/2 tablespoon tomato tapenade; 30 gram butter; 1 large clove garlic, sliced, plus 2 cloves extra, finely chopped; 6 yellow patty pan squash, sliced; 250 gram baby green beans, trimmed; 1 medium red capsicum, sliced; 2 tablespoon flaked almonds, toasted; 1 tablespoon vegetable or olive oil; 1/4 cup chopped flat-leaf parsley; 2 teaspoon finely grated lemon zest

Ingredients

4 pork loin chops

2 1/2 tablespoon tomato tapenade

30 gram butter

1 large clove garlic, sliced, plus 2 cloves extra, finely chopped

6 yellow patty pan squash, sliced

250 gram baby green beans, trimmed

1 medium red capsicum, sliced

2 tablespoon flaked almonds, toasted

1 tablespoon vegetable or olive oil

1/4 cup chopped flat-leaf parsley

2 teaspoon finely grated lemon zest

Method

1.Place pork in a glass bowl. Brush both sides of pork with tapenade.

2.Heat butter in a medium frying pan over moderate heat. Add sliced garlic: cook and stir for 30 seconds or until fragrant. Add squash, beans and capsicum: cook and stir for 3-4 minutes or until vegies are tender (but still crisp). Add almonds; remove from heat.

3.Meanwhile, heat oil in a separate medium frying pan over moderate heat. Add pork; cook for 3-4 minutes on each side or until cooked.

4.Combine parsley, finely chopped garlic and zest in a small bowl. Spoon vegies onto serving plates. Top with pork. Sprinkle with parsley mixture. Serve at once.

If time permits, marinate pork in tapenade for 30 minutes. Grermolata is a combination of finely chopped parsley, garlic and lemon zest. If baby green beans are unavailable, you can use 200g regular greens beans.
Note

Woman's Weekly Food

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Ingredients

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