This dish is best marinated overnight, but it can be made and cooked straight away if needed.
Makes 2 portions.
With pork chops, each portion contains:
268 Calories / 3.1g Carbs / 22.9g Protein / 18.3g Fat
With pork shoulder steaks, each portion contains:
417 Calories / 3.5g Carbs / 33.2g Protein / 29.6g Fat
10ml Olive Oil
100g Tomato Passata
15ml Apple Cider Vinegar
5g Garlic Puree
5g Chilli Puree
400g Pork Shoulder Steaks or Pork Chops
Optional: A few drops of hot pepper sauce for a bit of an extra hit! Why not try our Ketoroma Spicy Sriracha?
Mix the olive oil, passata, apple cider vinegar, garlic and chilli in a small bowl.
Add the pork chops / steaks and ensure they are fully covered with the marinade. Leave in the fridge overnight if possible.
Cooking in the air fryer:
Preheat the air fryer to 180°C and then cook for around 18-20 minutes. A couple of minutes before they are finished, turn the chops over and spoon any of the remaining marinade on top.
To pan fry:
Heat a good non-stick pan over a medium heat and add the pork steak.
Cook for 2-3 minutes and turn the steak.
Keep it on a medium heat and cover the pan with a lid.
Cook for a further 5 minutes before turning again for a final minute.
Total cook time is 15 minutes. Cook until the juices are clear or to your preference.
Nutrition per serving
Calories 268, Carbs (net) 3.1 grams, Protein 22.9 grams, Fat 18.3 grams