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How to make Marinated pork chops with panzanella

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 4 Coles pork loin chops
  • 2 tablespoons white wine
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • Pinch dried red chilli flakes
  • 1/4 cup extra virgin olive oil
  • 6 x 1.5cm thick pane di casa bread slices
  • 4 tomatoes, coarsely chopped
  • 1 Lebanese cucumber, coarsely chopped
  • 1 red capsicum, coarsely chopped
  • 1 celery stick, thinly sliced
  • 1/3 cup pale celery leaves
  • 1/4 small red onion, coarsely chopped
  • 1 tablespoons red wine vinegar

Method

  • Step 1 Place the chops in a shallow dish. Combine the wine, garlic, oregano, chilli and 1 tablespoon of the oil in a small bowl. Pour over the pork. Cover and place in the fridge for 1 hour or overnight to marinate.
  • Step 2 Toast the bread in a toaster until pale golden. Coarsely chop. Place in a large bowl with the tomato, cucumber, capsicum, celery, onion, vinegar and remaining oil. Season with salt and pepper. Use clean hands to mix until well combined.
  • Step 3 Heat a large non-stick frying pan over medium heat. Cook the pork for 3 minutes each side for medium or until cooked to your liking.
  • Step 4 Divide the chops and salad among serving plates.