A healthy and tasty treat.
Ingredients (serves four):
- 2 tablespoons of olive oil
- 8 pork cutlets (about 1 1/2 lbs) pounded 1/4 inch thick
- Salt and black pepper
- 2 medium bell peppers, thinly sliced
- 1 large onion, thinly sliced
- 1 tin of kidney beans, rinsed
- 1/2 cup of pitted olives
- 1/2 cup of fresh flat-leaf parsley leaves
- 1 tablespoon of red wine vinegar
Instructions:
- Heat 1 tablespoon of olive oil in a large pan on medium heat. Season the pork with 1/4 teaspoon of both salt and black pepper. Working in two batches, cook the pork until it’s browned and cooked through, two to three minutes per side, and transfer to a plate.
- Heat the remaining tablespoon of olive oil in a second large pan over medium heat. Add the bell peppers, onion, 1/2 a teaspoon salt, and 1/2 teaspoon black pepper. Cook, tossing occasionally, for five to seven minutes or until softened.
- Add the beans, olives, parsley, and vinegar to the pan and mix it all together.
- Serve the pork topped with the vegetable mixture and your dish is ready to eat.
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