You’ll find these delicious, tender pork escalopes in all Spanish supermarkets. They’re really cheap and easy to cook with. This recipe is again inspired by typically Spanish ingredients I had in my fridge, is quick and easy to make and tastes surprisingly gourmet…well I thought so anyway.
I love the vibrant colours that shine through. Red food always makes me think of Spain – tomatoes, chorizo, peppers, paprika, Rioja… And these broad beans (actually frozen ones) add a lovely flash of green.
These amounts are for quite a small main course, but you know your own appetite and can increase it as you feel – if you’re a reasonably big eater, doubling the quantities wouldn’t hurt! As someone pointed out to me on google plus recently – “you do eat a lot”! Point taken, which is why I take portion control very seriously (and going to the gym)!
If you want to bulk it up, this dish would also be nice served with some fried potatoes or even mash.
For the marinade
Juice of 1 lemon
2 tbsps extra virgin olive oil
1 tsp sweet (dulce) paprika
For the base
1 tbsp olive oil
2 medium onions, sliced into thin rounds
2 large handfuls of broad beans, skins removed
10 slices of piccante chorizo
3 thin pork escalopes
Mix together the marinade ingredients and pour over the pork. Make sure the escalopes are well covered and leave for at least 2 hours, covered in the fridge. Remove from the fridge at least half an hour before cooking.
Add the olive oil to a pan and fry the onions for about 10 mins until softening. Add the chorizo and fry for another 5 minutes to let the flavours and colours infuse. Turn the temperature down to low.
Place the bowl with the pork and marinade in the oven and cook at 180C for about 15 minutes.
In this time, keep an eye on the onion and chorizo mix, making sure it doesn’t stick. When the pork has about 2 minutes to go, add the broad beans and gently stir through.
Remove the pork from the oven and slice diagonally.
Dish up a bed of the onions, chorizo and broad beans, place the pork on top and serve.