Cypriot sautéed pork


Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

Pork in Cyprus is excellent. I suspect that farmers there are not yet breeding the skinny modern pig, since the chops are of a size and tenderness difficult to find in this country. When making this dish, which should be succulent, be careful not to overcook it.


  • 6 thick pork chops
  • olive oil
  • 250 ml (9 fl oz) red wine<


Cube the meat from the chops, discarding bones, skin and obvious gristle, but including the fat. Rub in salt and pepper, sprinkle with a pinch of sugar, cover and leave overnight in the refrigerator.

To cook, heat a thin layer of oil in a heavy sauté pan (large enough to take all the meat in one layer) and sizzle the cubes rapidly, until they are brown all over. Pour off any surplus fat