Phil Vickery's Summer Vegetables with Succulent Pork Cutlets




First mix the salt and sugar together well.

Place the cutlets into a glass, stainless steel or porcelain bowl or dish and sprinkle over half the mix. Rub in well and turn over, do the same on the other side and then leave covered for 10 minutes.

After 10 minutes, turn over and leave again for 10 minutes.

Meanwhile, make the salsa verde by placing all the solids into a food processor or stick blender, and blitz until smooth. Gradually pour in the oil and bring together.

Heat the 2 tbsp of any oil in a frying pan or wok.

Rinse off the sugar and water from the cutlets and pat dry really well.

Place in the oil and gently cook for 3-4 minutes, then turn over and cook for 2-3 minutes, do not overcook. Lift out cover with cling film and leave to rest.

In the pan sauté the spring onions for 2 minutes, then add the spinach and wilt.

Then add the potatoes and warm through for 4-5 minutes, stirring occasionally.

Add the beans, asparagus, peas and beans.

Stir in enough salsa verde off the heat to coat the vegetables, re season with a little pepper.

Serve the pork cutlets with the warm vegetables and more salsa verde on the side.


Prep time: 30 minutes

Cook time: 15-20 minutes

Serves: 4

  • 4 x 200g pork cutlets, free of bone and skin

  • 1 ½ tbsp salt

  • 1 ½ tbsp sugar

  • 2 tbsp any oil

  • 4 heaped tbsp chopped fresh parsley

  • 2 bunches fresh basil leaves

  • 2 cloves chopped garlic

  • 1 tbsp capers drained well

  • 4 salted anchovy fillets

  • 2 tsp Dijon mustard

  • 120g extra virgin olive oil, approx

  • a couple of pinches hot chilli powder

  • 1 large egg boiled, shelled and sieved

  • 2 tbsp olive oil

  • 6 spring onions, sliced diagonally

  • 75g bag baby spinach leaves

  • 200g cooked Jersey Royal or baby new potatoes, cubed

  • 150g cooked green beans, cut into 3cm pieces

  • 250g asparagus, cooked into 3cm pieces

  • 100g cooked peas (frozen)

  • 100g cooked broad beans (frozen)