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Wednesday, 20 May 2020

Balsamic Pork with Olives : Mid-week Meal


Pork can make a nice mid-week meal, and is usually reasonably priced. If you've had a busy day you may not want to spend too long in the kitchen cooking dinner, so this recipe suggestion - ready in about 20 minutes - may be just what you are looking for!
Ingredients
Serves Four
3 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp Dijon mustard
2 garlic cloves, crushed
4 boneless pork loin chops
2 handfuls green olives, pitted and halved
large handful basil, chopped
Method
1. Mix the oil with 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 mins

2. Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4/5 mins on each side. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 mins, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve.
Nutrition Per Serving
Fat 41g Protein 27g Carbs 2g
From an original recipe here
Serving suggestions
please note - these are not included in nutrition figures above, if you are diabetic best to choose a lower carb serving suggestion and not the pasta! 
Mashed Swede/Rutabaga, Courgetti, Broccoli, Cauliflower Cheese, Green bean saladPasta, 



Did you know
"True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made with grape must (juice) that is simmered to make a concentrate, allowed to ferment, then, for a minimum of 12 years, matured in barrels of progressively decreasing size, made from different woods in order to impart different flavours. The result is dark, rich and syrupy and to be used very sparingly.
The real thing will be marked with 'tradizionale' and/or DOC and will be expensive. But, you can also buy the more affordable, industrially made 'aceto balsamico di Modena', which uses vinegar as well as grape must; as it's not aged for so long, the flavours won't be as strong. 
Choose the best
For the real deal, always look for the trems tradizionale/DOC or aceto balsamico di Modena. Very cheap balsamic vinegars are just masquerading as either of the above and will have been coloured and flavoured with caramel - although they're fine for salad dressings and glazes, they won't have the authentic intensity of flavour. 
Store it
In a cool, dark cupboard."

Above words taken from article here

Dear reader, not all the food and recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

27 comments:

Tom said...

...sure looks good!

R's Rue said...

It does Tom

NanaDiana said...

My hubby loves olives. I would never have thought to make this pairing and I have some pork I need to use. Will let you know how it turns out! hugs- Diana

Jo said...

That looks delicious.

Catarina said...

That looks soooo good!!

eileeninmd said...

Hello,

Looks delicious, another great recipe. Enjoy your day!

Valerie-Jael said...

This sounds so goo, and I am hungry! Valerie

Laurie said...

Yummo!

Carla from The River said...

Yum... I am a fan of balsamic!!!

Diane said...

Wow, wonderful recipe Jan.

Hugs diane

DVArtist said...

Ohhh this sounds really good. Wish I had some mustard.

Elephant's Child said...

Balsamic vinegar and dijon mustard is an inspired combination. Thank you.

https://linsartyblobs.blogspot.com said...

I didn't know that about the balsamic.

Christine said...

I love these flavours.

Sue said...

Ooh this sounds delicious, I love balsamic vinegar. Take care and have a great week, Sue xx

kathyinozarks said...

Sounds like a delicious dish-I love balsamic on fresh mushrooms after being sauted in a bit of olive oil

Dewena said...

This looks very good! I've printed it out to try. My favorite chicken recipe now is with olives and our favorite beef recipe is an eye of round stuffed with bacon, olives, onions, etc. I bet this will become a favorite pork recipe! Thank you!

Miss Val's Creations said...

My husband would love this! I have never been a big fan of olives, just enjoy that touch of flavor the oil gives a dish.

Laurel Wood said...

This looks delicious. We would love this.

My name is Erika. said...

That meal looks and sounds yummy. I have some pork, think when I use it I will give it a try. Thanks for sharing!

mamasmercantile said...

Delicious, looks really tasty.

pam nash said...

That sounds good (sans olives which are weird things). I'll try it! Thanks.

PerthDailyPhoto said...

I do love a good balsamic Jan, I don't eat pork though but could try this with chicken, the marinade sounds so tasty 💙

Sally said...

Oh goodness gracious; that looks so, so good! I'm gonna try it. :)

xoxo

Conniecrafter said...

Wow that sounds terrific!! May have to try it this weekend!

Amy at Ms. Toody Goo Shoes said...

This sounds (and looks) so good! I do love recipes with balsamic vinegar.

Debbie said...

oooooh this looks and sound so good!!!