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Herby Pork Escalopes with Roast Tomatoes and Courgettes

Light recipe for pork with herbs, ready in around half an hour
Course Lunch
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Author Riverford


  • 1 tablespoon Capers
  • 250 g Cherry Tomatoes
  • Oil for roasting & frying I used olive oil to roast the vegetables and coconut oil to fry the meat
  • Salt and Pepper
  • 2 Courgettes
  • 50 g Watercress
  • 30 g Parsley
  • 1 Lemon
  • 2 Garlic Cloves
  • 300 g Pork Escalope this may be 2 large or 4 smaller escalopes. This recipe would work with chicken or turkey escalopes too.
  • 100 ml White Wine
  • 1 teaspoon Dijon Mustard


  1. Preheat your oven to 200c (180 for fan ovens)/Gas 6 . Put the capers in a mug of cold water to soak.
  2. Cut the tomatoes in half and place them on a roasting tray cut side up. Drizzle them with oil and season with salt and pepper. Put them in the oven for 12 minutes
  3. Wash and trim the courgettes. Cut each one in half lengthways and then in half again to make long tapered batons
  4. Wash and dry the watercress and the parsley. Remove the stalks from the parsley and save the leaves
  5. Remove the tomatoes from the oven and push them to one end of the roasting tray. Lay the courgettes out on the empty side, drizzle with oil and season them. Put the tray back in the oven for a further 12 minutes
  6. Zest the lemon. Peel the garlic and drain the capers. Finely chop the lemon zest, capers and parsley.
    Chop the garlic and put to one side.
  7. Heat some oil in a frying pan (I used coconut oil here). Season the escalopes with salt and pepper and add to the pan, along with the garlic (The original recipe suggests adding the garlic with the lemon and parsley mixture, but I found the result was too strong for my taste). Cook the escalopes on a high heat for one minute on each side.
  8. Add the wine to the frying pan along with the lemon zest, capers and parsley. Riverford suggests adding the garlic at this stage too - I think this may be something to adapt to your own taste. Let it bubble away until the wine has reduced by a half. I found this took 2-3 minutes, though the original recipe stated 30 seconds. Stir in the Dijon mustard and leave to rest
  9. Remove the courgettes and tomatoes from the oven. Add the watercress to the pan and stir to wilt it. Taste and adjust the seasoning
  10. Pile the vegetables onto plates and top with the escalopes. Serve with wedges of lemon