Low Fat Peppercorn Pork recipe
information
260 Calories per serving
ingredients
4 teaspoons green peppercorns
1/4 pint (150 ml) cider
2 teaspoons vegetable oil
4 x 5 oz (150 g) boneless pork loin chops
2 tablespoons single cream
salt
1/4 pint (150 ml) cider
2 teaspoons vegetable oil
4 x 5 oz (150 g) boneless pork loin chops
2 tablespoons single cream
salt
method
1. Rinse the peppercorns well and crush using a pestle and mortar, or place in a small basin and crush with the end of a rolling pin.
2. Stir the peppercorns, cider and oil together.
3. Lay the pork in a non-metallic container, pour over the cider marinade and leave in the cool for about 2 hours.
4. Transfer the pork to a barbecue grill or the rack of a grill pan and cook over hot coals or under a high heat for about 8 - 10 minutes or until cooked, turning once.
5. Bring the cider and peppercorn marinade to the boil in a small saucepan. Boil rapidly until reduced by about half. Remove from the heat, stir in the cream and season with a little salt.
6. Serve the chops on a warm serving plate with the peppercorn sauce poured evenly over each chop.
2. Stir the peppercorns, cider and oil together.
3. Lay the pork in a non-metallic container, pour over the cider marinade and leave in the cool for about 2 hours.
4. Transfer the pork to a barbecue grill or the rack of a grill pan and cook over hot coals or under a high heat for about 8 - 10 minutes or until cooked, turning once.
5. Bring the cider and peppercorn marinade to the boil in a small saucepan. Boil rapidly until reduced by about half. Remove from the heat, stir in the cream and season with a little salt.
6. Serve the chops on a warm serving plate with the peppercorn sauce poured evenly over each chop.
serving amount
serves 4
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