Pork Fillets with Rosemary and Kalamata Olives



  • 500g pork fillets
  • ¼ cup (30g) plain flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 clove garlic, minced
  • ½ cup (125ml) dry red wine
  • ½ cup (125ml) chicken stock
  • ⅛ cup sliced kalamata olives
  • 1 tablespoon minced lemon zest


  1. Pound the meat to 5mm thickness. In a shallow bowl combine the flour, salt and pepper. Coat the pork with the mixture.
  2. Heat 1 tablespoon olive oil in a frypan over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warm plate.
  3. Reduce the heat to low and add rosemary and garlic to the pan. Pour in wine and bring to a boil. Boil until the liquid is thick. Pour in chicken stock and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat and serve.