for 4 person

Meat

1 tbsp	coarse-grain mustard
2 tbsp	balsamic vinegar
2 tbsp	olive oil for frying
2 tbsp	oregano leaves, roughly chopped
½ tsp	paprika
4	pork chops (approx. 200 g each)
¾ tsp	salt

Vinaigrette

2 tbsp	balsamic vinegar
3 tbsp	olive oil
1	garlic clove, pressed
1	red onion, finely chopped
3	tomatoes, deseeded, diced
2 ½ tbsp	capers, rinsed with cold water, drained
10	black olives, cut into strips
2 tbsp	oregano leaves, roughly chopped
	salt and pepper to taste

How it's done

Meat

Combine the mustard with all the other ingredients up to and including the paprika. Coat the cutlets with the mixture, cover and leave to marinate in the fridge for approx. 2 hrs. Remove the meat from the fridge approx. 30 mins. prior to cooking. Wipe off the marinade, set aside. Salt the meat.

Gas/charcoal barbecue: Grill the cutlets over/on a high heat for approx. 3 mins. on each side. Coat with the reserved marinade. Then finish grilling over/on a medium heat for approx. 2 mins. on each side.

Griddle: heat a dash of oil in an uncoated griddle pan, then reduce the heat. Grill the cutlets over a medium heat for approx. 2 mins. on each side, brush with the reserved marinade, finish grilling for approx. 3 mins. on each side.

Vinaigrette

Mix the balsamic vinegar with all the other ingredients up to and including the oregano and leave to infuse for approx. 30 mins., season.

Show complete recipe