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Ingredients: 2 pork escalopes, salt, pepper, cheese, 2 sage leaves, 4 slices raw ham, curry,

Number of persons: 2

Preheat the oven to 180 degrees. Sprinkle pork escalopes with salt and pepper. Cover with cheese and a sage leaf. Fold the pork escalopes and wrap with slices of raw ham. Rub the pork escalopes with curry. Place the pork escalopes in an ovenproof dish. Place the ovenproof dish about 20 minutes in the preheated oven. Serve with a salad and potatoes. Enjoy!

Ingredients: noodles, 2 pork escalopes, ginger, coriander, 1 chilli pepper, 1 garlic clove, 1 leek, 3 spring onions, dash of sweet soy sauce, cashew nuts,

Number of persons: 3

Cook the noodles according pack instructions. Fry 2 sliced pork escalopes with ginger, coriander, 1 finely chopped garlic clove and 1 chopped chilli pepper (remove seeds also). Stir fry the pork escalope strips of brown. Add 1 sliced leek and 3 sliced spring onions. Stir fry 2 minutes. Add the noodles and cashew nuts. Season with a dash of sweet soy sauce. Enjoy!

Ingredients: 2 pork escalopes, kebab spices, salt, 2 onions, 1 red pepper, 1 yellow pepper, 1 green pepper, 6 tortilla wraps, garlic sauce, lettuce, cucumber,

Number of persons: 3

Sprinkle 2 pork escalopes with kebab spices and salt. Cook the pork escalope strips brown in hot oil. Add 2 chopped onions and stir fry until the onions are soft. Add a chopped red, yellow and green pepper. Stir fry until the peppers are soft. Heat the tortilla wraps according pack instructions in the microwave. Brush the wraps with garlic sauce. Cover with lettuce leaves and cucumber slices . Spoon the shoarma on. Fold the tortilla. Enjoy!

Ingredients: 450 grams small potatoes, salt, 75 grams salami, 2 pork escalopes, pepper, 1 onion, 1 red pepper, 200 grams beans, 1 can diced tomatoes, 150 ml stock, paprika, parsley,

Number of persons: 4

Boil 5 minutes 450 grams small potatoes in water with salt. Set aside. Bake 75 grams sliced salami crisp in hot oil. Add 2 sliced pork escalopes and fry the pork escalope strips to brown. Scoop from the pan and keep aside. Bake in the remaining fat 1 chopped onion with 1 sliced red pepper and 200 grams beans about 5 minutes. Add 1 can diced tomatoes and 150 ml stock. Season with paprika. Leave to simmer for 10 minutes. Add the potatoes, salami and pork escalopes back into the pan. Add some chopped parsley and season to taste with salt and possibly pepper. Let it warm for another 5 minutes. Enjoy!

Ingrediënten: 2 pork escalopes, Ballymaloe country relish, cheese, salt, pepper, raw ham,

Number of persons: 2

Preheat the oven to 180 degrees.Cut 2 pork escalopes in half lengthwise. Brush with Ballymaloe country relish. Lay slices cheese on it. Roll the pork escalopes and sprinkle with salt and pepper. Wrap with slices raw ham. Place the wrapped pork escalopes in an ovenproof dish. Put the dish approximately 25 minutes in the preheated oven. We had potato chips and salad with this. Enjoy!

Ingredients: rice, 2 pork escalopes, 3 tablespoons soy sauce, 1 garlic clove, 1 onion, 1 red pepper, 1 carrot, 200 grams oxheart cabbage, chilli sauce, stock cube, 125 grams bean sprouts,

Number of persons: 3

Cook the rice according pack instructions. Make a marinade of 3 tablespoons soy sauce and 1 finely chopped garlic clove. Marinate 2 sliced pork escalopes in it. Leave the pork escalopes at least half an hour to marinate. Fry the pork escalopes strips to brown. Add 1 chopped onion and fry until soft. Then add 1 sliced red pepper and 1 grated carrot. Stir fry about 5 minutes. Add 200 grams shredded oxheart cabbage and stir fry until the oxheart cabbage is soft. Add a dash of chilli sauce and crumble a stock cube above. Add 125 grams bean sprouts and heat the whole thing briefly. Serve with rice. Enjoy!

Ingredients: 1 onion, 300 grams peas, 100 ml white wine 100 ml cream, salt, pepper, Provencal herbs, 2 pork escalops,

Number of persons: 2

Fry 1 small chopped onion in hot butter. Add 300 grams of peas and fry briefly. Add 100 ml white wine and let it cook 5 minutes. Then add 100 ml cream. Puree the peas into a sauce. Season with salt, pepper and Provencal herbs. Warm the sauce well. Sprinkle 2 pork escalopes with salt and pepper. Cook the pork escalopes on both sides brown. Serve the pork escalopes with peas sauce. Enjoy!