Today, we’ll prepare pan-fried pork strips with olives together. It’s a simple and tasty meat main course. It requires little effort and time, making it perfect for those always on the go. I often get asked by friends, “What can I cook for dinner tonight?” “Give me some quick and easy ideas because I get home late!” In these cases, pan-fried meat strips are truly a winning choice!
I chose pork meat, specifically pork loin. Those who prefer can choose the cut and type of meat they like (chicken, turkey, beef, etc.). After cutting many equally-sized strips of meat, they’re coated in flour and cooked in a pan with olive oil. To make this dish even more appetizing, I added some pitted green olives at the end of cooking.
If you’re always on the go like me, you can’t miss this fantastic dinner-saving recipe collection!
Now let’s see how to prepare pan-fried pork loin strips!
Other tasty suggestions that might interest you!
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 lbs pork (I used loin, but chicken, turkey, beef, etc., are also fine.)
- 4 tbsps olive oil (one tablespoon per person)
- as needed flour (0 or 00)
- 2.8 oz green olives (pitted, or black if preferred, or vegetables of choice)
- as needed salt (the general rule is about 30 g of salt per kilo of meat. Adjust according to your habits)
- as needed chopped parsley
- Half glass white wine (or red)
- as needed whole black pepper (only if you like it, half a teaspoon)
- 2 cloves garlic
Tools
- Bowl
- Pan
- Cutting Board
- Ladle
Steps
First, cut the meat (whatever you chose to use) into strips or slices with a sharp knife.
For even cooking, I recommend making strips of equal size.
In a bowl, put some flour (0 or 00) and coat the strips, A FEW AT A TIME, until they are covered.
For the amount of flour, adjust as needed. To avoid waste, I recommend adding little by little.
Once all the meat is floured, put it in a sifter and shake to remove excess flour.
This step is important; it will prevent forming a floury paste during cooking that is not tasty!
In a large pan, pour one tablespoon of oil per person (in this case, 4 tablespoons = 40 grams).
Add a couple of garlic cloves and let them cook for a few minutes. Then add all the meat.
Sauté the pork strips over medium heat, turning them often with a ladle.
Once a crust has formed all around, deglaze with half a glass of wine (white or red, as you prefer).
Let the wine completely evaporate, then adjust with salt and pepper.
At this point, continue cooking over medium heat for ABOUT 10-15 minutes, stirring often.
About five minutes from the end, add the pitted green olives (whole or sliced) and continue.
Once cooked, place on a serving plate, add a generous handful of fresh chopped parsley, and serve immediately.
The pan-fried pork strips with olives are ready to be enjoyed!
I hope you liked this recipe! Come back soon!
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FAQ (Questions and Answers)
I don’t like olives, how can I replace them?
We can enrich the pan-fried meat strips with vegetables of our choice. Bell peppers, eggplants, peas, zucchinis, potatoes, cherry tomatoes. Just cut the chosen vegetables into small chunks and cook in a pan with oil and garlic (or onion). Halfway through cooking, add the floured strips and continue until done. Or for a fresher and summer version, place the strips on a serving plate, grate some grana cheese flakes on top, and finish with some arugula.
Is it better to cover the meat with a lid during cooking?
Personally, for this type of recipe, I do not recommend it. The lid serves to create humidity, while in this case, the meat should remain relatively dry to allow the flour to become “crispy.” Of course, it’s just a matter of personal taste. If you prefer the meat to be softer and creamier, then yes, you can use the lid and, if necessary, assist the cooking with a bit of water.
I prefer to eat chicken or turkey, is that okay too?
Of course! This recipe can be made using the meat you prefer. The important thing is to have the slices cut not too thick so that you can get more tender strips that cook in less time.
Can I prepare this dish in advance?
Since this dish takes only 5 minutes to prepare and about 15 minutes to cook, I don’t recommend it. The meat would become dry and lose its flavor.
