Ingredients

The following ingredients have 3 Servings
  • spray olive oil
  • 2 cloves garlic, crushed
  • 6 plum tomatoes, chopped
  • 1 tbsp balsamic vinegar
  • ½ lemon, zested and juiced
  • 1 tbsp small capers
  • 150g greens or spinach or kale
  • 400g tin butterbeans, rinsed and drained
  • 3 (about 100g each) pork loin steaks, trimmed of all fat
  • a handful oregano, chopped
  • a handful basil, chopped

Instruction

  • Heat a spray of oil in a frying pan, and fry half the garlic for a minute. Add the tomatoes, vinegar, a splash of water, lemon zest and capers and simmer for 2-3 minutes, to soften. Leave to cool.
  • In another pan, fry the remaining garlic in a spray of oil. Add the greens, butterbeans and the lemon juice with a splash of water, if you need to, to wilt the greens. Season well.
  • Season the pork chops and spray with a little olive oil. Grill the pork chops for 2-4 minutes on each side until cooked through. Add the oregano and basil to the tomatoes and season. Divide the greens and beans between 3 plates or bowls. Top with the pork steaks and the tomato relish.