- 2 tbsp olive oil
- 1 garlic clove chopped
- 1 large onion sliced
- 14 oz can tomatoes
- 2 tsp yeast extract
- 4 pork loin steaks each about 4 1/2 oz
- 2 3/4 oz black olives pitted
- 2 tbsp fresh basil shredded
- freshly grated Parmesan cheese to serve
- Heat the oil in a large frying pan (skillet). Add the onions and garlic and cook, stirring, for 3-4 minutes or until they just begin to soften.
- Add the tomatoes and yeast extract to the frying pan (skillet) and leave to simmer for about 5 minutes or until the sauce starts to thicken.
- Cook the pork steaks, under a preheated grill (broiler), for 5 minutes on both sides, until the the meat is cooked through. Set the pork aside and keep warm.
- Add the olives and fresh shredded basil to the sauce in the frying pan (skillet) and stir quickly to combine.
- Transfer the steaks to warm serving plates. Top the steaks with the sauce, sprinkle with freshly grated Parmesan cheese and serve immediately.
- Parmesan is a mature and exceptionally hard cheese produced in Italy. You only need to add a little as it has a very strong flavour.
Neapolitan Pork Steaks
Ingredients
Instructions
Calories: 347 kcal
Carbohydrates: 11 g
Protein: 32 g
Fat: 20g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 90 mg
Sodium: 589 mg
Potassium: 908 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 349 IU
Vitamin C: 12 mg
Calcium: 65 mg
Iron: 2 mg