Photo: Sam Loyd
Pork escalopes with peperonata
11 ingredients
5 min + 25 min
Serves 4
openrecipes
Late-summer peppers have so much flavour - just the thing for this low-calorie, speedy supper
Estimated Nutrition (whole recipe, rough)
773
Calories
64g
Protein
39g
Fat
44g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 1 onion , finely chopped
- 3 garlic cloves , 2 finely sliced, 1 crushed
- 2 bay leaves
- 3 peppers , a mix of red, yellow and orange, thinly sliced
- 1 x 400g tin chopped tomatoes
- 4 lean pork escalopes, trimmed of fat
- 2 tbsp pitted black olives
- 1 anchovy fillet, from a tin or jar
- 2 tsp red wine vinegar
- broccoli , cooked, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes