Don’t overlook pork if you’re entertaining – choose good free-range meat for a juicy, full-offlavour supper that’s ready in a flash.
– Takes 20 minutes • Serves 4.
– 3 tbsp olive oil.
– 3 tbsp balsamic vinegar.
– 1 tsp Dijon mustard.
– 2 garlic cloves, crushed.
– 4 boneless pork loin chops.
– 2 handfuls of green olives, pitted and halved.
– a large handful of fresh basil leaves, chopped.
– cooked pasta, to serve.
Step 1:Mix the oil with the vinegar, mustard and garlic. Score the meat on both sides, season, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 minutes.
Step 2:Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 minutes on each side, reserving the marinade. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 minutes, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve with pasta.