Pork & prosciutto with creamy vegetables

Contains pork – recipe is for non-Muslims only
Don’t make chicken your staple diet – try this simple pork dish for a quick midweek meal

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 312
  • fat 13g
  • saturates 4g
  • carbs 15g
  • sugars 13g
  • fibre 7g
  • protein 36g
  • salt 0.99g


  • 4 pork escalopes
  • 4 slices prosciutto
  • 400g carrots, cut into sticks
  • 400g runner beans, sliced
  • 4 leeks, trimmed and cut into strips
  • 1 tbsp olive oil
  • 3 tbsp half-fat crème fraîche


  1. Season the pork, then lay a slice of prosciutto on each and secure with a cocktail stick. Put the carrots into a pan with a small glass of water, then season if you like. Bring to the boil, cover and cook for 5 mins, then add the beans and leeks. Give everything a stir and cook, covered, for 5 mins more.

  2. Meanwhile, heat the oil in a frying pan. Add the pork and fry quickly for 2-3 mins on each side until cooked. Stir the crème fraîche into the vegetables until it is warmed through, then serve alongside the pork.

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