Pork Cam­pag­nola

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SERVES 4 PREP 15 min­utes COOK 10 min­utes

NU­TRI­TION 2131kJ; 23g fat (11g sat); 41g car­bo­hy­drate; 15g pro­tein; 7g fi­bre a serve COST $3.50 a serve

½ cup plain flour

1 ta­ble­spoon smoked pa­prika 400g pork siz­zle steaks 2 ta­ble­spoons light olive oil 2 toma­toes, sliced

375g jar tomato pas­sata

(Ital­ian cook­ing sauce) 1 cup re­duced-fat grated

tasty cheese

Mixed green salad, to serve


Com­bine flour and pa­prika in a shal­low dish. Dust the pork in flour mix­ture, shak­ing off any ex­cess.


Heat oil in a large oven­proof fry­ing pan over high heat. Cook pork for 1 minute each side or un­til browned.


Pre­heat an oven-grill to high. Top pork with tomato slices. Driz­zle with pas­sata; sprin­kle with cheese. Grill for 4 min­utes or un­til golden brown.


Serve with salad.

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