Serves 4
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To serve:

  1. Heat one tablespoon of the oil in a large pan over a medium-high heat.
  2. Season the pork medallions generously on both sides with salt and pepper. Cook in the pan for 4-5 minutes on each side. Remove from the pan and allow to rest on a plate covered with tin foil.
  3. Return the same pan to a medium heat and add the remaining olive oil. Add garlic and cook for one minute. Add the chicken stock and bring to a simmer. Simmer for five minutes, stirring occasionally, then remove from the heat.
  4. Add the lemon zest and juice along with the parsley. Stir until combined.
  5. Place the pork medallions on serving plates and spoon the sauce over the top.

Nutrition Facts

Per serving: 218kcals, 9.4g fat (2.1g saturated), 2.6g carbs, 0.6g sugars, 30g protein, 0.6g fibre, 0.299g sodium

If you’re not a fan of parsley, use any fresh herbs you have in the house, or a mixture.