Ingredients

• 4 (about 130g each and 1.5-2cm thick) pork scotch steaks
• Salt & ground black pepper
• 10g (2 tsp) butter
• 2 tsp olive oil
• 185ml (3/4 cup) balsamic vinegar
• 125ml (1/2 cup) beef stock
• 200g baby spinach leaves, ends trimmed, washed, dried
• 5 ripe tomatoes, cut into chunks
• 1 100g jar capers, drained
• 1 cup roughly chopped fresh continental parsley
• 2 tbs shredded fresh oregano
• Slices of crusty bread, to serve

Description

Balsamic Pork & Spinach Salad Recipe - Season Both Sides Of The Pork Steaks With Salt And Pepper. Heat The Butter And Oil In A Large Heavy-based Frying Pan Over The Smallest Burner Or Hotplate Set To Medium Heat. Add...

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