Summer vegetables with succulent pork cutlets
It's the first day of June and the first of the seasonal summer veg crop is here - fresh and full of flavour. To celebrate, Phil Vickery is cooking up a rather delicious dish of summer vegetables with succulent pork cutlets.
Serves: 4Preparation time: 30 minutesCooking time: 15-20 minutes
Ingredients
4 x 200g pork cutlets, free of bone and skin1 ½ tbsp salt1 ½ tbsp sugar2 tbsp any oil
For the salsa verde
4 heaped tbsp chopped fresh parsley2 bunches fresh basil leaves2 cloves chopped garlic1 tbsp capers drained well4 salted anchovy fillets2 tsp Dijon mustard (check GF)120g extra virgin olive oil (approx)Salta couple of pinches hot chilli powder2 tbsp olive oil6 spring onions, sliced diagonally200g cooked Jersey Royal or baby new potatoes150g broad beans and peas – frozen or fresh150g cooked green beans, cut into 3cm pieces250g British asparagus, cooked into 3cm pieces75g bag baby spinach leaves
Method
First mix the salt and sugar together well
Place the cutlets into a glass, stainless steel or porcelain bowl or dish and sprinkle over half the mix. Rub in well and turn over, do the same on the other side and then leave covered for 10 minutes.
After 10 minutes, turn over and leave again for 10 minutes
Meanwhile, make the salsa verde by placing all the solids into a food processor or stick blender, and blitz until smooth. Gradually pour in the oil and bring together.
Heat the 2 tbsp of any oil in a frying pan or wok
Rinse off the sugar and water from the cutlets and pat dry really well
Place in the oil and gently cook for 3-4 minutes, then turn over and cook for 2-3 minutes, do not overcook. Lift out cover with cling film and leave to rest.
In the pan sauté the spring onions for 2 minutes
Then add the potatoes and warm through for 4-5 minutes, stirring occasionally
Add the beans, peas asparagus and spinach and warm through until the spinach wilts
Stir in enough salsa verde off the heat to coat the vegetables, re-season with a little pepper
Serve the pork cutlets with the warm vegetables and more salsa verde on the side