2 sheets medium egg noodles (140g) (5 oz) (1¾ cups)
2 tsp cornflour/cornstarch
2 tbsp soy sauce
300ml (10 fl oz) orange juice (1¼ cups)
2 tbsp runny/liquid honey
3 spring/green onions
1 tbsp fresh coriander, chopped
Large frying pan/skillet, sauté pan or wok
Prepare everything first as this dish doesn’t take long to cook. Slice the pork thinly. Peel and crush the garlic clove. Peel, wash and cut the carrots into 5cm (2 inch) lengths and 0.5cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.
Now everything is prepared and you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
Heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.
Add the garlic, ginger, carrots and beans to the pan and fry for a further 4 minutes, stirring occasionally.
Meanwhile, whisk together the cornflour/cornstarch, soy sauce, orange juice, and honey. Once the vegetables have finished cooking, pour in the liquid and stir until it starts to thicken, 1–2 minutes.
Stir through the drained noodles and spring/green onions.
Then sprinkle the coriander over the top and serve.
115g (4 oz) mozzarella cheese, cut into four thick slices
2 tsp dried oregano
½ red pepper, sliced thinly
½ yellow pepper, sliced thinly
½ orange pepper, sliced thinly
Pasta (fettuccini works well)
Cut the pork into four and then flatten a little by placing each piece between cling film/wrap and bashing with a rolling pin. Place the fillets side by side in a dish, season and add the sprigs of oregano and crushed garlic. Pour over the wine, cover and marinade for one hour.
Preheat the oven to 200°C (400°F) gas 6.
Spread the flour on a plate. Remove the fillets from the marinade, reserving the marinade. Dry them on kitchen paper and then coat both sides in the flour.
Heat 2 tablespoons of the olive oil with the butter in a large frying pan/skillet over a moderate heat. The butter will begin to foam and when this almost stops, add the pork fillets and sear on both sides, about 2–4 minutes. Strain the reserved marinade and add to the pan/skillet let it bubble for 30 seconds, then add the stock and season. Bring to the boil, reduce the heat to a low setting, cover and cook for 10 minutes.
Bring a kettle of water to the boil for the pasta and cook the pasta according to the directions on the packet.
Meanwhile, pour the passata into a saucepan over a moderate heat. Stir in 1 tablespoon of the olive oil, season and let bubble, uncovered, to reduce to a thick sauce, about 5 minutes.
Next mix the peppers in a bowl, pour over 1 tablespoon of olive oil and stir to coat. Tip into a large pan and sauté until soft.
Once the pork is cooked through, remove to an ovenproof dish. Add 1 tablespoon water to the frying pan, stir and then reduce the liquid to 3–4 tablespoons. Spoon over the pork. Cover each fillet with a slice of mozzarella and then add a large spoonful of the passata sauce in the middle of the slice. Sprinkle over the oregano. Heat in the oven until the cheese just starts to melt, about 5 minutes.
Such a simple recipe but so delicious. Boneless pork chops are cooked in a teriyaki sauce and then served over egg noodles. I picked this recipe up many years ago but have no idea why it is called San Francisco Pork Chops. All I do know that it is a great way to serve them.
And accompany with a green salad or carrot batons and broccoli florets.
First make the sauce. Mix the cornflour/cornstarch and water together in a bowl. Add the olive oil, sherry, soy sauce and sugar. Whisk until the sugar has dissolved and then set to one side.
Trim any fat from the chops. Heat the oil in a frying pan/skillet. Add the chops and brown on both sides over a medium heat, about four minutes. Remove the chops and set to one side.
Turn the heat down to low and add a little more oil if necessary. Then add the garlic and cook for 1 minute, being careful not to burn it.
Return the chops to the pan and then pour in the sauce. Bring the sauce to the boil and then lower the heat, cover the pan and let it gently simmer for 30 minutes. Turn the chops halfway through cooking.
Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.
450g (1 lb) pork tenderloin divided into 4 portions
1 tbsp oil
½ onion, sliced
10 fl oz can creamy vegetable condensed soup (asparagus or broccoli work well)
150g (5 fl oz) water (⅔ cup)
2 carrots, sliced
½ small cauliflower
½ small broccoli crown
A large frying pan/skillet
Pour the oil into the pan over a medium–low heat and, when hot, add the pork and onion. Fry for 10 minutes, turning the pork half way through and turning the onions occasionally until both are nicely brown. Remove from the pan and keep warm. Drain off any fat.
Add the soup and water to the pan and stir until combined, scraping off any crusty bits that have stuck to the bottom of the pan as you stir. Return the pork to the pan. Reduce the heat to low, cover, and cook for 15 minutes until the meat is cooked through, stirring the soup occasionally.
Meanwhile break the cauliflower and broccoli into florets and steam along with the carrots for 10 minutes until tender.
I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful.
Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.
340g/12 oz fresh runner beans, sliced or whole french beans/fine green beans
1 tbsp olive oil
450g/1 lb pork tenderloin
150ml/5 fl oz each chicken stock and cider, OR
300ml/10 fl oz chicken stock
2 tbsp wholegrain mustard
150g/5 oz Greek yogurt
4 fresh oregano stems, leaves only
1 tsp lemon juice
large sauté pan
Divide the pork into four pieces. One at a time, place a piece between cling film and flatten it by carefully bashing with a rolling pin.
Put the potatoes in a pan of boiling, salted water and simmer for 15 minutes until tender. Drain.
Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.
Meanwhile, heat the oil in the pan and add the pork pieces. Over a medium heat cook, for 3 minutes until brown, then turn and repeat on the other side. Remove from the pan, cover, and keep warm.
Add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and simmer for a couple of minutes.
Remove the pan from the heat, stir in the yogurt, oregano leaves and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a very low heat for 1–2 minutes to warm everything through. It really does need to be on the lowest setting of your hob.
Lay one portion of pork on a board, cover with cling film and, using a rolling pin, gently hit the pork to flatten it to an even thickness about 1.25cm/½ inch. Peel away the cling film and transfer the pork to a plate covered with kitchen paper to dry. Repeat with the remaining three portions of pork.
Put the flour, egg, and breadcrumbs on three separate lipped plates. Coat each steak first in flour, gently shaking off any excess, then dip in the egg and finally coat with the breadcrumbs.
Heat the oil in a large sauté pan then add the pork steaks and over a medium–low heat cook for 5 minutes. Turn and cook the other side for a further 5 minutes until golden and cooked through.
Lay the prosciutto slices side by side, overlapping them slightly.
Remove the leaves from the rosemary sprig and finely chop them. Sprinkle them on top of the prosciutto and then lay the pork fillet on top. Wrap the prosciutto round the pork then put in the pan, seam-side down. Drizzle a little olive oil over the top and spread to evenly coat the prosciutto.
Roast for 25 minutes.
Meanwhile, mix together the cream and the zest from the lemon and set to one side.
Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.
Break off any woody parts at the end of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off and you should be left with about 340g/12 oz of asparagus tips.
Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.
Add the asparagus to the pan with the potatoes. Add a knob of butter and the chopped herbs and gently toss together to coat. Season, cover and keep warm while preparing the sauce.
When the pork is cooked, remove from the oven and cover. Leave to rest for 5 minutes.
Meanwhile, put the roasting pan on the hob, over a medium–high heat, and add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Add a squeeze of lemon juice and season. Strain into a jug.
To serve, slice the pork, pour over the sauce and serve with the vegetables.
4 pork loin steaks, or a piece of pork tenderloin cut into 4 pieces
225g/8 oz mushrooms, rinsed, trimmed and thickly sliced
2 tsp flour
220ml/7½ fl oz dry white wine
2 tsp fresh thyme leaves, chopped
4 tbsp crème fraîche
1 tbsp Dijon mustard
salt and pepper
fresh chives (optional)
Suggested serving accompaniment
new or baby potatoes and a green salad, or green beans, or spinach
large frying pan/skillet
Preheat the oven to low and put a plate in to warm.
Place the pan over a medium heat and add the olive oil. When it is hot, add the butter, then lay the pork in the pan. Brown the pork on both sides, about 5 minutes, then reduce the heat and cook for a further 5 minutes on each side. Transfer to the warmed plate and return it to the oven.
Add the mushrooms to the pan and cook until lightly browned, 2–3 minutes. Lift out with a slotted spoon and add to the pork.
Blend the flour into the pan juices. Gradually stir in the wine until the sauce is smooth and then add the thyme. Increase the heat and let it bubble until reduced by about two-thirds.
Turn the heat down to low and stir in the crème fraîche and mustard to warm through. Do not let the mixture boil as it will make the mustard taste bitter. Season.
Return the pork, mushrooms and any juices to the pan and stir the sauce. Heat everything through very gently and then serve garnished with snipped chives.
The meatballs, vegetables and sauce are best prepared before starting to cook the dish.
For the meatballs
Mix the pork, garlic and breadcrumbs and season well. Divide mixture to make 24 balls, put them on a plate and cover. Refrigerate to firm up a little while preparing the vegetables and making up the sauce.
De-seed and slice the peppers, peel and slice the carrots, crush the garlic cloves and peel and grate the ginger. Set to one side.
For the sauce
Squeeze the juice from the orange and pour into a small bowl. Add the rest of the ingredients and whisk well to combine.
Heat 1 tablespoon of oil in a frying pan/skillet and brown the meatballs over a medium heat, for about 5 minutes. Shake the pan frequently so they brown all over. Remove from the pan and place on kitchen paper in a single layer so any fat can be absorbed.
Add the remaining oil to the pan, add the pepper and carrot, and stir-fry for 5 minutes to soften a little. Stir in the garlic and ginger and cook for a further minute.
Pour in the sauce, stir and bring to the boil. Reduce the heat, add the meatballs and simmer for 15 minutes.
Remove any bone and excess fat from chops. If using tenderloin, cut into four equal pieces (see note).
Melt the butter in a frying pan/skillet over a medium heat, add the meat, and cook for about 4 minutes until they are golden brown on both sides.
Meanwhile, spread the onions in the bottom of the ovenproof dish. Cover with the tomatoes, season and add the sugar. Place the pork on top of the tomatoes.
Mix the breadcrumbs with the cheese and sprinkle over the meat.
Cover and bake in the centre of the oven for 45 minutes. Remove the lid and continue to cook for a further 15 minutes.
Serve with seasonal vegetables.
Chops or tenderloin work in this recipe. We tend to prefer the tenderloin so I have added it as an option. To give four equal pieces, I slice it in two and then slice each piece in half horizontally to give four thinner pieces of meat.
Marinading time: At least 30 minutes, overnight if possible
Cooking time: 40 minutes
500g/1lb pork tenderloin
2 tbsp olive oil
2 tbsp maple syrup*
4 tsp wholegrain mustard
2 garlic cloves, crushed
salt and pepper
Vegetables to serve
Roasted, diced potatoes and carrots
*I like to use real maple syrup as I try to avoid the ingredients in synthetic maple syrup. Pure Canadian maple syrup is freely available in the U.K.
For the mustard pork
Mix together in a bowl the maple syrup, mustard, garlic, oil and seasoning.
Coat the tenderloin with the marinade, leave it for at least 30 minutes, overnight if possible.
Preheat the oven to 200°C, 400°F, gas mark 6.
Put the meat in a small roasting tin and roast for 20–25 minutes until it. browns on the outside and the juices run clear when tested with a skewer. Spoon the sticky pan juices over the pork and then slice.
For the vegetables
Parboil a few potatoes and carrots for 10 minutes. Drain and cool slightly. Dice and toss in a little extra virgin oil. Roast for about 30 minutes until browning and crisp.