This recipe makes two meals for adults and two meals for children. The pork is sliced and added to a wrap for the kid’s tea, and a whole pork chop is marinated for the grown-ups to have later with a baked potato and salad.
Ingreadient
- 4 medium baking potatoes
- 4 boneless pork chops
- 1 pepper, thinly sliced
- 2 tortilla wraps
- butter, for spreading
- salt and freshly ground pepper
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp brown sugar
- ½ tsp mustard
- 1 garlic clove, finely chopped
- 1 Baby Gem or Cos lettuce, finely sliced
- roughly chopped handful cherry tomatoes, halved
- ¼ cucumber, sliced thinly
- drizzle olive oil
Direction
- Prick the potatoes with a fork and cook in the microwave on a plate for 12 minutes, turning them over half-way through. Cook for longer if they aren't soft.
- Combine the salad ingredients together in a bowl.
- To make the children's dinner, slice 2 pork chops thinly and fry over a high heat with the sliced peppers. Place into a tortilla wrap with half of the salad and a drizzle of olive oil. Serve with buttered baked potatoes.
- Mix the marinade in a zip lock bag and add the remaining two pork chops. Refrigerate until ready to cook.
- Preheat the oven to 180C/160C Fan/Gas 4.
- To make the adult's dinner, remove the pork from the fridge and let them warm to room temperature. Place the two baked potatoes in the oven for 20 minutes, or until the pork is ready to eat.
- Fry the pork for 5 minutes on either side with the marinade. Serve with buttered baked potatoes and the remaining salad.
