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A low fat version of this classic Italian favourite.
This dish is high in protein, low in fat and so easy to make. See our Did you know? page for more healthy eating facts about pork.
Prep time: 15 mins
Cook time: 15 mins
Serves: 4
Cooking Skill: Easy
Step 1
Heat the oil in a large non-stick frying pan over a high heat, add the pork and cook for 2-3 minutes until lightly browned. Remove from the pan. Add the onion, garlic and 1 tablespoon cold water to the pan. Cook over a low heat for 4-5 minutes until the onion has softened.
Step 2
Stir in the cherry tomatoes and vinegar. Cook for 5-6 minutes, stirring occasionally, until the tomatoes have softened and start to collapse. Gently squash some of them with the back of a spoon.
Step 3
Return the pork to the pan and stir in the capers and olives. Simmer for 2-3 minutes to heat through and season to taste. Stir in the basil and courgetti and remove the pan from the heat (or the courgetti will become watery).
Step 4
Divide between 4 bowls, garnish with freshly ground black pepper and serve immediately.
700kj
167kcal
8%
4.9g
7%
1.2g
6%
7.3g
8%
0.77g
12%
Step 1
Heat the oil in a large non-stick frying pan over a high heat, add the pork and cook for 2-3 minutes until lightly browned. Remove from the pan. Add the onion, garlic and 1 tablespoon cold water to the pan. Cook over a low heat for 4-5 minutes until the onion has softened.
Step 2
Stir in the cherry tomatoes and vinegar. Cook for 5-6 minutes, stirring occasionally, until the tomatoes have softened and start to collapse. Gently squash some of them with the back of a spoon.
Step 3
Return the pork to the pan and stir in the capers and olives. Simmer for 2-3 minutes to heat through and season to taste. Stir in the basil and courgetti and remove the pan from the heat (or the courgetti will become watery).
Step 4
Divide between 4 bowls, garnish with freshly ground black pepper and serve immediately.
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