1 tbsp olive oil
2 tsp finely chopped rosemary
juice and zest ½ lemon
4 boneless pork steaks or chops, trimmed of fat
110g bag mixed salad leaves
Mix olive oil, rosemary, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.
Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later.
Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.
Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.
Recipe adapted from: Good Food
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