Time: 30 min.
Complexity: easily
Servings: 4

Make a light tomato jam especially for fried pork cutlets. It has a much better flavor than store-bought sauce, especially if tomato season is in full swing, and it doesn't take long to prepare. For a side dish, fry some leeks. Be sure to rinse them thoroughly, removing any sand, and open all the leeks.

Ingredients:

• 4 natural pork chops, approximately 1 cm thick (center cut)
• 1/4 tbsp. + 6 tbsp. l. olive oil
• 1 shallot, thinly sliced
• 3 cloves garlic, crushed
• 4 ripe oxheart tomatoes, chopped (remove cores)
• 2 tbsp mirin
• 1 leek (white part only), wash thoroughly

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork loin, leeks, salad tomatoes, mirin (rice wine)

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Heat 1/4 cup olive oil in a skillet. Add the shallot and garlic and cook until translucent, about 3 minutes. Add the tomatoes and mirin; cook over medium heat until almost all the liquid has evaporated, about 15 minutes.
Step 3
• Heat 2 tablespoons of salt in a large skillet. Season the pork with salt and black pepper. Cook until browned, about 1.5 minutes per side. Transfer the pork to the oven and bake until a meat thermometer inserted into the oven reads 145°F (63°C), about 5 minutes.
Step 4
• Add the remaining 4 tablespoons of olive oil to the pan. Thinly slice the white part of the leek. Add the leeks to the heated oil and fry until crispy. Serve.

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