Pan-fried pork loin with fried green peppers
Thin slices of pork loin seared on a hot griddle, with green peppers fried slowly with garlic. Ready-marinated lomo adobado is popular, and chips or a fried egg often go alongside.
- 25 minTime
- 15 minHands-on
- 4Portions
- ≈ €1.70per portion
- 390kcal per portion
Ingredients for 4 portions
- 600 gBoneless pork loin, in 1 cm slices
- to tasteSalt
- 1 tbspOlive oil, for the griddle
On the side
- 8Italian green peppers, whole
- 3 clovesGarlic, sliced
- 4 tbspOlive oil, for the peppers
Method
- Wash and dry the peppers and slice the garlic.
- Heat the oil in a large frying pan over a medium heat and add the whole peppers. Cover and fry for 10–12 minutes, turning now and then, until soft and blistered. Add the garlic for the last 2 minutes.
- Pat the pork slices dry with kitchen paper and season with salt.
- Heat a griddle or frying pan over a high heat with a little oil. Cook the pork in batches for 1–2 minutes a side, until golden but still juicy.
- Sprinkle the peppers with a little salt and serve them and the garlic with the pork.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
